Main courses
South African hake fillet with mashed sweet potatoes and butter-lemon sauce 9.50
Salmon fillet with fried beets, cauliflower cream and green pesto 11.50
Homemade pasta with tiger prawns, vegetables and saffron sauce 12.50
Steamed Greenland halibut fillet with stewed root and lemongrass – ginger sauce 13.50
Duck breast smoked in juniper berries with purple potato purée and black currant sauce 13.50
Pork fillet medallions in bacon coat with fried wild mushrooms, potato rösti and thyme sauce 9.50
Grilled chicken breast with spinach, tomato polenta and Cheddar cheese sauce 10.50
Quail stuffed with Beluga lentils and bacon with apple cream 13.50
Beef fillet steak with honey-mustard fried seasonal roots, wild mushrooms and pepper sauce 18.50
Vegetable Rösti with cauliflower cream and green pesto 7.50
Homemade pasta with fried wild mushrooms and hard cheese 7.50
Tomato polenta with fried spinach and Cheddar cheese sauce 7.50