Starters

New à la carte 3.11
‍
Marinated beetroot and goat cheese with pickled shiitake mushroom
15,50
‍
Escargots gratinated with Roquefort and served with sourdough bread
16,00

Lobster soup with crayfish tartar
17,50

Hamachi crudo with passionfruit sauce and roe of rainbow trout
18,00

Cured beef with horsradish mayonnaise, caper berries and gruyère
18,00

Green salad with semi-dried tomatoes and sheryy-onion vainigrette
12,00
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mains

Salad with grilled salmon, avocado and wasabi dressing
27,00

Pike loaf with crayfish tails, potato purée and beurre blanc
28,00

Truffle and parmesan risotto
29,00

Roasted wild duch breast with braised cabbage and grand veneur sauce
34,00

Pan fried Torbay sole with spinach and capers and lemon sauce
35,00

Chateaubriand with haricots verts, French fries and calvados sauce
45,00

desserts

French cheeses with apricot marmalade and cumin crisp
14,00

Crème brûlée
14,00

Pear tarte tatin with vanilla ice cream
14,00

Chocolate and espresso mousse with cherry ice cream
14,00