Chef’s choice

Starters

Easter ham and cheese platter with fresh vegetables and homemade milk bread 1790.-

Grilled camembert with homemade milk bread toast and hot forest fruit ragout 1890.-

Easter smoked ham soup with quail eggs and cheese scones 1590.-

Creamy wild garlic soup with poached eggs

990.-

Grilled rack of lamb with lemon and sage, baby carrots with garlic butter and spinach mashed potatoes 5590.-

Parma ham wrapped turkey breast fillet stuffed with goat cheese and sage, served with wild garlic marinated potatoes 3290.-

Smoked knuckle of pork Orly-style with potato salad with mayonnaise and chives 3090.-

Homemade ravioli stuffed with spicy lamb served on butter roasted pak choi 3890.-

Grilled filet of pike-perch with steamed pagoda cauliflower and wild garlic risotto 4390.-

Carrot cake with vanilla cream cheese 1390.-

Cottage cheese balls with elderflower mascarpone foam and strawberry pulp 1190.-