MENU *Baked goat cheese with honey and almonds in phyllo dough, lettuce salad 115,- *Beetroot carpaccio with olive tapenade, pine nuts and ricotta, herb baguette 115,- *Salmon steak (sous vide) with zucchini purée 245,- *Turkey breast with lime sauce (sous vide), zucchini risotto 239,- *Duck breast with cinnamon (sous vide), warm lentil salad 289,- *Grilled pork neck steak, sautéed green beans with garlic 225,- *Veal tenderloin with sage (sous vide), sweet potato purée with horseradish 345,- *Tagliatelle with New Zealand mussels stewed with white wine and cherry tomatoes 189,- *Saffron risotto with shrimps 198,- *Lettuce salad with vinaigrette dressing, tomatoes and mozzarella, herb baguette 165,- *Pancake with creamy spinach and fried egg 135,- *Coconut sorbet 145,- *Pancake with plum jam and scoop of cinnamon créme fraiche 119,-
Posted on: Wed, 05 Jun 2013 17:25:41 +0000
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