|
Chef recommends |
|
|---|---|
| Mulled wine with honey, vanilla and cinnamon | 22,- |
|
Warming winter tea spiced with orange and fresh raspberries enriched with honey, cinnamon, ginger, colves and rosemary |
17,- |
|
Smoked catfish roasted with Korycinski cheese and eggplant cream in rye flatbread served with a bouquet of lettuce and lemon vinaigrette |
36,- |
|
Cream of roasted peppers and tomatoes served with goat cheese and thyme toast |
19,- |
|
Baked salmon steak with nut and mustard crumble served with bison grass sauce and roasted sweet potato with sour cream |
59,- |
|
Confit goose leg served with lavender sauce, fried potato dumplings and red cabbage salad with rose vinegar and green apples |
65,- |
|
Half of a farmhouse roasted chicken with crispy fries, white cabbage salad and homemade sauces: mustard and plum BBQ |
46,- |
|
Caramel-yogurt cake with peanut ice cream and quince sauce |
22,- |
Allergen information available on request.
Gift voucher
