Menu
Entrée, main course and dessert
Entrée
Selection of homemade appetizers to share
Main courses
- Grilled biological vealsteak served with anchovy butter
- Osobbuco served with jus de veau and a smooth almond- basil butter
- Braised Duckfilet with a honey- truffle sauce
- Red Snapper served with various herbs, citrus oil and a tomatoesalsa
- Codfish wrapped with Seranoham and served with a sweet yellow pepper and pesto sauce
- Fried wonton stuffed with feta, tarragon and mint (vegetarian)
- Lasagne with eggplant and tomatoes served with fresh rucola and olive oil (vegetarian)
Dessert
Colourful dessert prepared by our pâtissier
>> Seasonal wine suggestions