Menu

Creamy Lobster soup served with croutons and dill-/lemon oil.

Foie Gras served on crisp bread with balsamic syrup.

Beef tenderloin served with seasonal greens, puree, Pommes Anna and red wine reduction.

Dessert of the day.

Smoked salmon, served with pickled fennel, capers and avocado cream.

Creamy lobster soup, served with crouton, dill and lemon.

Fried Foie Gras, served on toasted bread, glazed figs, herb-marinated tomato and balsamic vinegar.

Goat cheese gratin with acacia honey, salad and bread.

Braised duck leg, served on blueberry sauce with seasonal greens and potatoes.

Butter-fried hake, served with roasted vegetables, potatoes and a butter sauce with lemon.

Beef fillet, served on pepper sauce, sautéed vegetables, puree and potato.

Beef tenderloin, served with vegetables, Pommes Anna, puree and cognac sauce.

Lamp rump, served on rosemary sauce with ratatouille, potatoes and puree.

Veggie patty from celery, served with pesto, puree and potatoes.

Pancake served with ice cream and fruits.

Chocolate fondant served with ice cream and fruits (waiting time: 15 minutes).

Crème Brûlée served with ice cream and fruits.

Served with fruits.

4 different cheeses with crackers and grapes.