À la Carte

Little Snacks to the Start
A: Salty Almonds
B: Kalamata Olives marinated with Herbs
C: Chips with homemade Hummus

1. Nachos, gratinated with Cheddar/ Mozzarella & Jalapeños, Tomato Salsa & Lime Aîoli

2. Roasted King Prawns with Asian Style Cabbage Salad with Lime – Chilli Dressing and roasted Sesam Seeds

3. Carpaccio of quickly roasted Tenderloin Beef in Pepper Coating, Mustard Mayonnaise, rosted Cashew Nuts and fresh Goat Cheese

4. Baked Salmon with Sauté of green Beans and  Shellfish Cream

also as a Maincourse, just bigger with Today’s Potato

5. Steak of Tenderloin Beef    160 Gr.   or   250 Gr.
with roasted Vegetables & Root Crops, today’s Potato
We prepare the Steaks as:
A: Whisky flambé with Red Wine Sauce
B: Cognac flambé as Peppersteak with Madagascar Pepper Cream Sauce

6. Roasted Quail ( 1 or 2pcs.pr.Person ), stuffed with Mushrooms, Peach and Root Crops  Sauteè, today’s Potato & Sherry Cream Sauce

7. Sliced Rack of Lamb, Tzatziki, roasted Root Crops & Vegetables, today’s Potato & red Wine Sauce with Rosemary

8. Cheese Plate – 3 or 5 Types with Olives, Chilli Jam, marinated Nuts and Raisins with Ginger

9. Munken´s Ice Cream Cake on Almond Fragilité with Apple Chutney & Caramel Sauce

10. Chocolate Mousse, roasted Almonds, Vanilla Ice Cream and Raspberry Sherbet