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GOURMET EVENING MENU
warm tomato consommé with goats cheese tortellini
and basil
roasted spring vegetable salad with
truffle mayonnaise
wild mushroom risotto with fresh parmesan
and truffle espuma
fresh tuna carpaccio with teriyaki sauce, sesame salad
and vegetable tempura
roasted scallops with a light pea and bacon broth,
spring leaves
escabeche of red mullet with saffron,
carrots, onions and clams
duck and foie gras terrine with orange compote,
homemade brioche and a fig and port reduction
roasted pigeon with black treacle jus
and pomegranate salad
16€
gravlax of salmon with coriander, lime, lemon,
green tea and langoustine salad
dorada with fresh pea risotto
and spiced aubergine compote
pan fried wild sea bass with fennel soup,
honey foam and dauphinoise potatoes
roasted John Dory with a sweet carrot soup,
steamed mussels and clams
slow cooked lamb shank with colcannon (Irish mash)
and spring vegetable broth
stuffed rabbit saddle with caramelized onions,
baby carrots, celeriac puree and a coffee foam
braised beef flank with cep puree,
pickled beetroot and a thyme mash
fillet of beef with onion tatin, horseradish jus,
rucola and kohlrabi salad
28€
