Appetizers

Porcino bouillon
with root vegetables and pearl barley
7,00

Homemade goose liver terrine
with Waldorf salad and Cumberland sauce
10.00

Vitello Tonato, pink roasted calf nut
with Tuna sauce, baked capers and lemon
11.00

Smoked silver salmon with blinis,
Smetana and grated horseradish
12.00

 

main dishes

Oven-fresh goose-roast with jus,
 cranberry, potato dumpling, cale and red cabbage
25,00

Oven fresh duck with a vigorous sauce,
red cabbage, potato dumpling and breadcrumbs
1/4 duck: 17,00           1/2 duck: 21,00
 

Grilled veal entrecote with black pepper sauce,
ratatouille and gratin potatoes
21,00

Roast venison with boletus mushroom sauce cranberries
savoy cabbage à la creme and croquettes
21,00

Grilled swordfish fillet with mango curry sauce,
Spinach leaves and Scampi risotto
23,00

  

Dessert
           Crepes Normandie with apple confit,

Vanilla ice cream and Calvados
8,50