|
Chef recommends |
|
|---|---|
|
Warming autumn tea spiced with orange and fresh raspberries enriched with honey, cinnamon, ginger, colves and rosemary. |
17,- |
|
Figs and boletus mushrooms baked with gorgonzola cheese on a rye flatbread served with rocket salad and beetroot pesto |
36,- |
| Pumpkin cream soup with beluga lentils and boletus mushrooms | 21,- |
|
Pan-fried boletus and oyster mushrooms with shallots in a cream sauce served with Korycinski cheese toasts |
34,- |
| Grilled pike-perch on rosemary sauce served with spinach – boletus tartlet | 55,- |
|
Grilled Angus entrecote served with spinach-boletus toasts, pepper sauce and potatoes fried with oyster mushrooms |
77,- |
|
Half of a farmhouse roasted chicken with crispy fries, white cabbage salad and homemade sauces: mustard and plum BBQ |
46,- |
|
Slow-cooked pears in red wine syrup served on chocolate flatbread with Italian meringue and rowan sorbet |
21,- |
| Dessert recommended with a shot 2cl of SASKA Vodka – CHERRIES ON RUM | 5,- |
Allergen information available on request.
Gift voucher
