À la Carte

Snacks & Starters

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

78,-

  1. Garlic roasted Scampi with Lettuce and Salad Leaves & Vinaigrette
    of Sesame Oil, Mustard & Lime, roasted Peanuts

98,-

  1. Chicken Liver Moussè with roasted Bread
    & Pine Apple Compot with black Currant

89,-

  1. Baked Fillet of Xander with Thyme Butter
    & fresh Spinach blanched with Cream

108,-

Main Courses

  1. Steak of Tenderloin Beef    160   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 with Madagascar Pepper Cream Sauce

229/299,-

  1. BBQ – roasted Pork Cutlet on the Bone, min. 300 Gr.,
    with roasted green Beans, Bacon & Onion,
    today’s Potato & BBQ – Sauce

188,-

  1. Roast of Lamb Culotte, sliced when served, min. 300 Gr., Ratatouille & Tzatziki,  today’s Potato & Rosemary Sauce
    Preparation time: min. 35 min.

229,-

Cheese & Dessert

  1. Cheese Plate – 3 or 5 Types with Olives, Chili Jam and Honey marinated Nuts with Orange

88/118,-

  1. Forest Berries Parfait with Caramel Sauce with Nuts & Grand Marnier

85,-

  1. Nutella Mousse with glazed Orange Peel,
    roasted Almonds & whipped Cream

95,-