Restaurant's Menu
Spring, 2008

STARTERS

Pickled tomatoes and goat cheese served
as a layer-cake		 39,-
Salmon timbale with herb mousse
and salmon caviar		 39,-
Spicy salad with thinly
sliced rabbit and celery		 29,-
Beef tartar presented
with grilled vegetables and a quail egg		 39,-
Chicken liver pâté served
with young onion and sweet Porto wine		 29,-

FIRST COURSES

Ginger spiced poultry consommé
served with little dumplings and vegetables		 29,-
Veal tripe with shrimps,
tomatoes and fresh marjoram		 29,-
Saffron spiced tagliatelle
with Parma ham and artichokes		 35,-
Creamy black risotto
with stewed octopus		 39,-
Pancakes stuffed with mushrooms and cheese
roasted with Grana Padano cheese		 35,-
Bits of chicken presented
on forest mushroom sauce with crispy pastry		 39,-

FISH AND MEAT

Trout with marinated tomatoes
and vegetable salad		69,-
Grilled ocean perch
on kasha pearls and beetroots		79,-
John Dory on sorrel mousse served
with grilled aubergine		85,-
Lobster accompanied by seasonal vegetables 129,-
Duck with foie gras, spiced with marjoram,
presented on mashed potatoes		89,-
Veal loins with marinated tongue
served on truffle and potato mousse		85,-
Pork sirloin with mushrooms,
rice and spinach 		75,-
Beef sirloin on a dark balsamic vinegar sauce
served with a vegetable tart		85,-
Lamb cutlets in sage aroma
with polenta and vegetables		 89,-
A selection of cheese presented
with onion marmalade and pear mustard		49,-

SWEETS

Coconut bavarese
with a pineapple sorbet and crispy coconut		29,-
Milk mousse with an apple sorbet,
passion fruit jelly and ice cream 		29,-
Lemon tart with a citrus mousse
sprinkled with lime syrup		29,-
Chocolate fantasy - 3 chocolate mousses:
bitter, milk and white chocolate		29,-
Crepe with apple and vanilla ice cream
presented on Grand Marnier sauce		29,-
* service is not included