Restaurant menu

MARINATED IN RADISH LEAVES AND MUSTARD, SERVED WITH FERMENTED BLACK GARLIC, PORTOBELLO MUSHROOM AND A BAGUETTE

SERVED WITH SOUR CREAM AND CLING PEAS

MADE OF THREE TYPES OF MEAT, SERVED WITH MEAT DUMPLINGS, LOVAGE AND HOMEMADE NOODLES

VELVETY CREAM SOUP MADE OF SMOKED TOMATOES, THE AROMA OF WHICH IS COMPLEMENTED BY FRESH BASIL, DELICATE MOZZARELLA, SERVED WITH CASHEW NUT PESTO

EVERY DAY SOMETHING DIFFERENT, PREPARED BY OUR CHEF

ROASTED LEG WITH AN ADDITION OF APPLE, SERVED WITH POTATO SPAETZLE AS WELL AS WITH HONEY AND WINE- GLAZED BEETROOTS

WITH GRAY POTATO DUMPLINGS AND RED CABBAGE WITH BACON

ENTRECÔTE IN A TRADITIONALLY BAKED BURGER BUN, WITH A BOUQUET OF LETTUCES, PICKLES AND BREADED ONION RINGS, SERVED WITH STEAK HOUSE FRIES AND AUTHORIAL SAUCE

CHICKEN BREAST SEASONED IN BRINE, BUTTERY MASHED POTATOES  SERVED WITH, ROMAINE LETTUCE, PEAS AND CHERRY TOMATOES

WITH SEASONAL FRUIT, YOUNG VEGETABLES AND  PICKLED PUMPKIN WITH A CAPER-BASED SOSIEGE SAUCE, SERVED WITH A FRESHLY BAKED BAGUETTE

FROM LOCAL FARMS WITH A CRISPY SPRING VEGETABLE SALAD, SPRINKLED WITH RADISH VINAIGRETTE AND BEAN MOUSSE IN A POTATO COATING

SHRIMPS FRIED WITH GARLIC AND WHITE WINE, SERVED WITH PEAS AND DRIED-OLIVE SOIL

BLANCHED BROAD BEANS WITH CORIANDER SERVED WITH MUSTACHE PEA, CHERRY TOMATOES AND DRIED OLIVE OIL

ACCOMPANIED BY CRISPY SALAD WITH SPRING VEGETABLES, SPRINKLED WITH RADISH VINEGRETTE SERVED WITH BEAN MOUSSE IN JACKET POTATO

SERVED WITH BUTTER POTATO PUREE, SWEET AND SOUR CUCUMBER SALAD.

LIGHT CHEESECAKE WITH CHOCOLATE GLAZE, FRUIT COULIS AND APPLE SORBET, ACCOMPANIED BY FRESH FRUIT

TOSSED WITH AGREST AND SAND CAKE

SOMETHING DIFFERENT EVERY DAY, PREPARED BY OUR PASTRY CHEF