1. Main courses
Seared Salmon Fillet - Served with peppers cream, herbs and asparagus salad 104
Fish fillet served with peas and mint cream, root vegetables and olive oil sauce 102
Hrimme - Spicy Moroccan fish stew with garlic confit and home-made Preserved lemons 88
Grilled Butcher cut, served with seared Portobello mushroom, bone marrow and pepper sauce 132
Entrecote with roasted tomatoes, browned Shallots, balsamic Vinaigrette and rich demi sauce 135
Grilled beef filet served with asparagus, mashed potatoes and rich wine sauce 145
Grilled Veal chop served with the chef’s choice of the day 148
Roasted chicken pullet with sliced camp-fire potato, garlic confit, honey and mustard sauce 94
Chicken Breast - Served with a warm salad of quinoa, cranberries, fried onions and parsley 88
Chicken livers with caramelized peaches and Shallots and silan, served with mashed potatoes 84
Fan of duck breast with orange sauce and honey glazed endive, served with mashed potatoes 102
Gnocchi with wild mushrooms stir-fried in garlic cream and white truffle oil 82