STARTERS

Grilled shrimps with an avocado puree 32,-
Beef carpaccio with olives and capers 30,-
Selection of cheeses with home-made marmalade 38,-

 

SALADS

A bouquet of salads with grilled guinea fowl breast in a herb sauce 25,-
Salads with Greek yoghurt and grilled goat’s cheese 26,-
Salad with grilled salmon, celery, chestnuts and Grana Padano 30,-

 

SOUPS

Guinea fowl soup with home-made pasta 18,-
Mediterranean fish soup with toast 37,-
Baked pumpkin cream with Greek yoghurt and dumpling with goose meet 24,-

 

MAIN COURSES

Roast duck with red cabbage and dumplings 48,-
Beefsteak with truffle butter, roasted beetroot, grilled shallot and crisps 64,-
Fillet of trout, carrot puree, potatoes 39,-
Salmon with black sesames served on a puree of horseradish with vegetables 39,-
Succulent breast of goose in its own sauce with pear, pearl barley and quince sorbet 69,-
Italian Gnocchi in a delicate Mushroom Sauce 27,-
Autumnal vegetables baked in cheese sauce 38,-

 

HOME-MADE PASTA

Papardelle in a nut sauce with Guinea fowl 32,-
Linguini in tomato sauce with seafood 37,-

 

DESSERTS

Chocolate soufflé in fruit mousse 18,-
Piece of cheesecake with white chocolate and fruit mousse 17,-
Piece of apple pie with Chef’s halva ice-cream 16,-
Selection of home-made eco-sorbets (currant, blueberry, apple etc) 15,-
Vanilla or chocolate ice-cream 13,-


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