À la Carte

Snacks & Starters

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

85,-

  1. Spicy Soup of Coconut Milk and Curry Paste with roasted Scampi & Spring Onions

98,-

  1. Carpaccio of quickly roasted Tenderloin Beef, Mustard Mayonnaise, Grana Cheese & raw pickled red Onions

98,-

  1. Baked Redfish, breaded with Garlic & Rosemary, flambéed Mushrooms in Cream Sauce with Pernod & Parsley

109,-

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 as Peppersteak with Madagascar Pepper Cream Sauce

229/299,-

  1. Thyme – Honny glazed Breast of young Rooster with roasted green Beans, Bacon & Cherry Tomato
    today’s Potato & BBQ – Sauce with Calvados

198,-

  1. Slices of Rack of Lamb with Tzatziki, warm Compote of Zucchini & sun dried Tomato
    today’s Potato & red Wine Sauce with Rosemary

229,-

Cheese & Dessert

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

89/119,-

  1. Blueberry Mousse with Cream Cheese and Chocolate Crumble with Cinnamon & Pecan Nuts

85,-

  1. Rikke’s Chocolate Pie with home made Vanilla Ice Cream & Raspberry Sorbet

98,-