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Menu

"STARTERS Traditional Baltic herring served at herb toast with yogurt sauce, apple and marinated onion ******* Tatar from beef sirloin served with finely chopped onion, forest mushrooms, pickled cucumber and quail egg ******* A combo of tuna and salt marinated in ginger, served with caper fruit and cheese toast, sprinkled with lime sauce and avocado oil ******* Marinated beef tenderloin with macerated chestnuts, mushroom leaves, olives and parmesan cheese topped with mustard and honey sauce HOT STARTERS Toasts from Italian bread with tomatoes, spinach, mozzarella, ripening ham, garlic and fresh basil, sprinkled with balsamic vinegar ******* Mild dumplings with veal sprinkled with chanterelles, fried onion and crispy bacon cracklings ******* Tiger prawns marinated in wild garlic and ginger, served with mango chutney and pomegranate SALADS Lettuce leaves arranged on fresh vegetables served with goat cheese, egg in a duvet, Parma ham chips and drizzled with apple vinaigrette ******* Young spinach leaves in aioli sauce with garlic toasts, crispy bacon slices, marinated pears and dried tomatoes ******* Salad with freshly baked salmon slices, addition of cherry tomatoes, olives, capers topped with basil sauce and topped with black seeds PASTA Pappardelle with chicken slices in a cream sauce with dried tomatoes, spinach and thin slices of Parmesan cheese ******* Farfalle pasta with pieces of grilled duck tenderloin in boletus sauce with a touch of wild garlic ******* Pasta colored with sepia with baked salmon, spinach, dried tomatoes, served in a lemon sauce and topped with pink pepper and fresh dill SOUPS Aromatic chicken broth with homemade noodles and vegetables ******* A mild lemon and ginger soup with rice, pieces of chicken and a touch of lemongrass ******* Fresh tomatoes cream sprinkled with basil pesto, feta cheese and aubergine chips ******* Mushroom consommé flavored with dill, served with noodles and a touch of sour cream FISH DISHES & WEGE Roasted zucchini stuffed with vegetable ratatouille in a tomato sauce, served with couscous and a mix of fresh salads ******* Salmon stewed in white wine, served in a butter and saffron sauce, with rice, vegetables and green asparagus ******* Fried halibut fillet in leek sauce, served with small potatoes with dill and sweet carrot with boiled broad beans and roasted crab MEAT DISHES Chicken with crispy crust, stuffed with ricotta cheese, spinach and dried tomatoes, served in a basil sauce, boiled small potatoes with rosemary and a bouquet of fresh vegetables ******* Pork tenderloin marinated in garlic, served on homemade potato pancakes with a parmesan, boiled vegetables and a sauce from forest mushrooms ******* Loose duck, baked with apple and oranges, served with peach mousse, fried potato dumplings, baked half a pear stuffed with blueberry and red cabbage with raisins and cranberries ******* Grilled beef tenderloin in a green pepper sauce served on a combo of beans with garlic butter and baked potato stuffed with bacon, onion and baked cheese FOR CHILDREN Traditional chicken broth with homemade pasta and vegetables ******* Chicken tenderloin in crispy coating served with fries and salad ******* Ice cream with fresh fruit and whipped cream DESSERTS various fruit sorbets served with a fresh mint leaf and lime slices ******* Homemade warm apple pie served with a scoop of vanilla ice cream ******* Meringue - ice cake with fruit sauce and whipped cream