Evening menu
Forest mushroom cream soup
chanterelles | mushroom Gyoza | cranberry foam
12.50
or
Tempura of beech mushrooms
lime vinaigrette | edamame | Aioli | meadow herbs
- vegan -
15.00
Lamb loin - medium - | glazed with a sesame and nut crust
artichoke purée
sugar snaps | pearl onions | almond and potato balls
32.00
or
Grilled fillet of Atlantic cod
Amalfi lemon risotto | wild broccoli | crustacean beurre blanc
34.00
3 kinds of morello cherries – sorbet | jelly | preserved –
cocoa crumble | clove
- vegan -
12.50
2 course menu 45.00
3 course menu 56.00
Beef tartare 150 g
cured egg yolk | Julienne fries | truffle mayonnaise
22.00
Salade niçoise | tuna Tataki
lettuce hearts | quail’s egg | green beans | olives | anchovies | capers
26.00
Pasta Pappardelle alla puttanesca
cherry tomatoes confit | peperoncini | black olives | capers | basil
21.00
+ Salsiccia sausages
6.50
Fillet steak from Angus beef - pasture grazing -
roasted carrots | pickled celery | caper berries | Pommes Dauphine | Sauce Béarnaise
38.00
French cheese variation
caramelised nuts | pear chutney
- Fougerus | Munster | Comtè | Morbier | Reblochon -
3 varieties | 14.00
5 varieties | 18.00
Limoncello Sprizz - Prosecco de Veneto | Limoncello | Soda | mint -
9.80
Espresso Martini - Vodka | Kahlua | espresso -
11.50
Grapefruit Sprizz - Prosecco | Campari | Martini rosso | Pink Grapefruit | rosemary -
11.50
Lyre's Amalfi Sprizz Alcohol-free - Lyre's Italian Sprizz | Th. Henry tonic | orange -
9.80
