Meniu

3 chefs restaurant menu

Appetizers

EUR

Green asparagus preserved in wild garlic pesto with cheese mousse and birch sap syrup

8,00

Green lettuce salad with steamed wild prawns, avocado, passion-fruit sauce

9,50

Mussels in white wine sauce with herbs, fried bread and wild garlic pesto

12,00

Trout tataki with elderflower sauce, marinated zucchini, radish

10,00

Lamb tongue smoked in juniper with kale tempura, leek vinaigrette, peppermint and lemon yoghurt

10,00

Beef carpaccio with wild herbs, beer marinated onions, smoked aioli 11,00

Main courses

Sea food bouillabaisse with preserved fennel and saffron

15,00

Fillet of pikeperch with spring cabbage, caramelized butter sauce with roe

16,00

Corn chicken with green asparagus, pearl couscous and brie sauce

13,00

Beef steak with creamy green pepper sauce, potato terrine with seasonal vegetables

34,00

Pearl barley risotto with asparagus, hard cheese and truffle oil

9,00

   

Side orders

French fries

5,00

Seasonal vegetables

5,00

Green lettuce salad

5,00

Desserts

White chocolate mousse with sorrel sorbet and rhubarb

7,00

Yuzu and camomile tart with cucumber-yoghurt ice-cream and peppermint

8,00