Aperitif  recommendations:

Menu 20.5.-24.5.

Mango lassi 5,10

Three courses 31,10

Two courses 26,20

STARTERS

Brie cheese salad

Tomato soup with crab cake

MAIN COURSES

Roasted White fish served with mashed potatoes and dark false morel sauce

Grilled lamb roast with celery purée and rosemary sauce

DESSERTS

Vanilla pannacotta with meringue and orange sorbet

Selection of sorbets

Wine recommendations:

Stonewalker Chenin Blanc, TBS Wawerly  9,10 / 53

Cecci Natio, DOGG Chianti  10 / 57,50

   

Chef's menu

Vendace roe, small blinis, red onion and sour cream

Cordon Negro Brut, Freixenet S.A, Cava, Spain

Grilled reindeer sirloin, cep mushroom and potato gratin with rowanberry sauce

Gestos Shiraz, Mendoza, Argentina

Cranberry baked Alaska with caramel

Casa Sant Orsola Moscato d´Asti, Italy

Menu 55,50 with the wines 85,80

 

STARTERS

   

Mixed green salad     6,30   

Vendace roe, small blinis, red onion and sour cream     15,80     

Caesar salad with roasted chicken     13,40 / 17,40 

Escargots au gratin with gorgonzola                      14,00

MAIN COURSES

                       

Seared king prawn tails with mascarpone risotto and lemon butter sauce                   25,60               

Lightly smoked salmon with asparagus and false morel sauce                    26,10

Grilled reindeer sirloin, cep mushroom and potato gratin with

rowanberry sauce                                                                                        32,70          

Peppercorn-crusted beef tenderloin steak (200g) à la Kellarikrouvi with

country-style potatoes and cognac cream sauce                                                   31,60                           

Pork sirloin, mushroom sauce, Emmental cheese and pickled cucumbers                    18,70

DESSERTS

    

Chocolate marquise and mascarpone mousse with meringue, black currants          9,70

Cranberry baked Alaska with caramel               9,70

Crème brûlée               9,70

Ice cream or sorbet ball with sauce     4,00