Daily offer 18.11. - 22.11. and Foie gras & Truffles 21.11. - 24.11.
Daily offer 18.11.-22.11.
Main courses
|
Pheasant breast in filo pastry, sweet potato puree, baby carrots and demi glace sauce |
385,- |
|---|---|
|
Grilled tuna fish, lentil salad, glazed vegetables and beurre blanc sauce |
545,- |
Deserts and cheese
| Pear crumble, almond crumbs and cinnamon ice cream (1,3,7) | 245,- |
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Business lunch 18.11. – 22.11.
Soup
| “Kaldoun” thick goose broth with lovage dripping (1,3,7,9) |
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Main course
| Pheasant breast in filo pastry, sweet potato puree, baby carrots and demi glace sauce |
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Dezert
| Pear crumble, almond crumbs and cinnamon ice cream (1,3,7) |
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2 courses 495,- 3 courses 595,-
Foie gras & Truffles 21.11. – 24.11.
Starters and soups
| Foie gras parfait with red oranges, pistachios and brioche (1,3,7) | 285,- |
|---|---|
| Fried sweetbreads with Jerusalem artichoke, truffles and fondant potato (1,3,7) | 245,- |
| Veal tartar with truffles, mushrooms and caraway bread (1,3,7) | 265,- |
| Puff pastry gratinated oxtail broth with foie gras and truffles (1,3,7,9) | 145,- |
Main courses
| Venison steak Rossini, potato terrine, baby vegetables and truffle beurre blanc (7,9,12) | 645,- |
|---|---|
| Cod fish loin, truffle puree, brussels sprouts, beurre monté with hazelnuts (4,7,8,9,12) | 525,- |
| Risotto with truffles and burrata (V) (7,9,12) |
365,- |
| Variation of guinea fowl, parmesan gnocchi, mushroom ragout and Perigord sauce (1,3,7,9,12) | 385,- |
Deserts and cheese
| Chocolate variation with truffles (1,3,7) | 245,- |
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