starters
Artichokes with goat cheese sauce, pistachio and focaccia
15,00
Tuna crudo with chilli, pickled mustard seeds and yuzu vinaigrette
16,50
Beef carpaccio with olives, rocket and manchego sauce
16,50
Toast skagen with hand peeled shrimps and trout roe
17,00
Green salad with herbs and Dijon dressing
9,00
mains
Salad with grilled salmon, avocado and wasabi dressing
26,00
Ravioloni filled with spinach and ricotta, tomato and butter sauce
25,00
Corn fed chicken with fried mushrooms and cabbage and potato fritters
25,00
Lobster risotto with rouille and softshell crab
28,00
Pan fried fillets of perch with yellow beet, spring potatoes and sauce grenobloise
32,00
Surf and turf with grilled sirloin steak fried scampi, French fries and cremy garlic sauce
39,00
desserts
Cheeses with apple compote
14,00
Crème brûlée
13,00
Strawberry and rhubarb pie with vanilla ice cream
13,00
Aperol sorbet with sparkling wine
12,00
***
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