MON-FRI 14.30-20.30
SAT 12.00-20.30
SUN 12.00-15.00
APPETIZERS
BLOODY MARY TARTARE
TABASCO, CELERY, WORCESTERSHIRE SAUCE, FRIED SOURDOUGH STARTER
MUSHROOM PATÉ
PICKLED SHALLOTS, ALMOND CRACKER, APRICOTS WITH THYME
SMOKED PORK TONGUE CROQUETTE
IN ALMOND FLOUR, APPLE PUREE WITH WASABI, CHILLI MAYO
ZANDER CRUDO
GREEN CURRY WITH CORIANDER, BLACK SESAME PASTE, RADISHES
SOUP
CREAM CORN SOUP
WITH COCONUT MILK, BASIL, SOUR CREAM, SOURDOUGH BREAD CHIPS
SALADS
SALAD WITH WHIPPED GOAT CHEESE, AVOCADO, RADISHES, SUNFLOWER SEEDS, CRANBERRIES
SALAD WITH PEAS
CRUNCHY POTATOES, BALKAN CHEESE, GRAPE DRESSING
MAIN COURSES
CREAMY CHICCHE DI PATATE
WITH PEAS, ASPARAGUS, CRISPY OLOMOUC CHEESE, RADISHES
RENDANG
PUMPKIN PIE, PICKLED ONION, SMOKED CAFÉ DE PARIS SAUCE
LAMB ROAST
WITH NUTTY CRUST, CHICKPEA RAGOUT WITH HARISSA, PICKLED SHALLOTS, MINT SAUCE
BRAISED VEAL SPIDER STEAK
BLOOD SAUSAGE, PARSNIP, POTATO CROQUETTE WITH RICOTTA, ALBUFERA SAUCE
RABBIT SADDLE ROULADE
PROSCIUTTO, ASPARAGUS, YOUNG CARROTS, LEMON SOUFFLÉ WITH PARMESAN CHEESE AND GARLIC, TRUFFLE SAUCE
POACHED ZANDER
CELERIAC RAGOUT, SPROUTED LENTILS, MEUNIERE SAUCE
SMASH BURGER
CHEDDAR, EMMENTAL, CHIPOTLE, PICKLED CUCUMBER, CARAMELISED ONION, BACON
FRIES (CHIPS), CHIPOTLE MAYO
DESSERTS
CHOCOLATE PANNA COTTA
JERUSALEM ARTICHOKE CHIPS, CARAMEL, CRANBERRIES
WHIPPED GOAT CHEESE WITH HONEY
QUINCE, BASIL DUST
WARM CHOUX PASTRY
POPPY SEEDS, SOUR CHERRIES, RUM, NUT WAFER