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APPETIZERS
Foie Gras served with green apple chutney, Kenya beans and strawberries 12.50
Beef carpaccio served with ruccola salad, caramelled pistachio nuts, parmesan foam and olive oil sauce 12.50
Tuna pica served with mango-chilli salsa, lettuce and kataifi 12.50
Grilled goat cheese on crouton, lightly dried tomatoes and fresh salad 12.50
Herring ice cream, herring roe, whitefish carpaccio, beetroot cream and sour cream 12.50
SALADS
Buffalo mozzarella salad with marinated eggplant, lettuce and extra virgin olive oil 9.00
Spiced rice noodle salad with shredded duck meat and miso sauce 9.00
Salad worked out by Caesar Cardini served with chicken fillet, hand made coat cheese foccacia and parmesan cheese 9.00
SOUPS
A classic guljash-soup with beef fillet 7.00
Lobster bisque served with red caviar cream 7.00
MAIN COURSE
BEEF Tenderloin steak served with Savoy potato, onion quiche, ginger-chilli cabbage and red wine-black truffle sauce 26.00
PORK Grilled tenderloin with baby vegetables, potatoes au gratin and light beetroot Demi Glaze 15.00
LAMB Deep-fried sweetbreads, fried chop and rump steak Sous Vide, corn cake, vegetables and rosemary sauce 20.50
GAME Stewed wild boar, sauercraut wow, potatoes Au Gratin, braised red cabbage and demi glaze sauce 16.50
DUCK Marinated breast fillet, potato-panko ball, grilled mini Pak Tsoi and red wine sauce 16.00
CHICKEN Grilled corn chicken supremè served with pearl cous-cous, blanched vegetables and red wine-bacon sauce 15.00
FISH Glazed cod, salmon Sous Vide, Pasta Nero, vegetables and citrus dressing 16.00
DESSERT
CHEF'S SPECIAL Tiramisu a la the TV Tower, macaron Mille Feuielle and strawberry aspic 7.70
CHOCOLATE WITH CHOCOLATE Warm chocolate fondant served with milk chocolate ice cream, white chocolate sauce and black chocolate chips 7.70
CLASSIC Créme Bruleé Trio - pistachio, coffee and vanilla 6.50
BERRIES AND FRUITS Strawberry and vanilla cottage cheese Mille Feuielle served with fruit slurps 6.50 |
