Winter Menu

Three course meal for 25 €

Entrées

Duck consommé served with wild mushroom and spinach pie

Chanterelle capuccino soup with Brie cheese, dark bread chips and foie gras

Foie gras terrine served with apple cream, raisin jelly and roasted brioche

Grilled goat cheese with green salad and smoked garlic cream

7 €

Main Course

Honey glazed pork confit served with
spicy pumpkin and potato hash and rosé wine-cranberry sauce

Duck fillet served with caramelized shallots,
Jerusalem artichoke cream and Creme de Cassis sauce

Beef Tournedos served with port wine sauce,
muscat pumpkin fricassee, cheps and eggplant

Pan fried flatfish fillet served with cinnamon risotto and lime sauce

Pan fried dorado served with leek and tomato ragout,
potato cream and ginger sauce

14 €

Desserts

Warm ginger bread served with
oven baked apple ice cream and vanilla sauce

Apple ice cream baked in oven served with
sea-buckthorn salad and spicy Sabayon sauce

Bonaparte créme brûlée