Chef’s choice

Appetizers

Scallop risotto with fresh basil

and sun-dried tomato-mango chips   3390.-

 

Parma ham wrapped asparagus

with a crispy panko crust and Hollandaise sauce   1690.-

 

Soups

Thai green lemon crab soup with glass noodles 1990.-

 

Cream of Jerusalem artichoke soup with toasted almonds and pomegranates   1290.-

 

 

Main dishes

Lamb shank confit, grilled green beans with bacon and Dijon mashed potatoes   4990.-

 

Goose liver pate ravioli with fig and honey-fruit ragout   3790.-

 

Goat cheese stuffed grilled chicken breast wrapped in Parma ham with sun-dried tomato risotto  

3590.-

 

Paprika veal stew with baby spinach-cheese-egg dumplings   4090.-

 

Spinach crusted frog legs with citrus lentil salad and sweet potato wedges   3890.-

 

Desserts

Raffaello cake with caramel crumbs   1490.-

 

Chocolate walnut cake with white chocolate mousse 1390.-

 

Enjoy your meal !                Alfred Stex Jr.