First courses

- Carpaccio of ox, served with a pesto of basilica and stone pine seeds

- Hot linguine served with crispy potatoes, mascarpone cheese and pesto

- Savage meat tureen (e.g. venison, pheasan etc), with stewed fig

- Ovenbaked salmon with parsley, capers and creme-fraiche dressing

- Creamy shellfish soup spiced with ginger, curry and saffron

- Gratin shrimps with garlic butter.

Fresh baked bread, and butter is served with all first courses

Main courses

- Flambée ox with rucola and trufflesauce

- Grilled King Dorado, with steamed vegetables and thailandic dressing

- Lamb filled with parsley, apricot and sauce of thyme

- Grillspear with mix of ox, fillet of beef, chicken and vegetables

- Argentinian beef, with special spices

All main dishes are served with the potato of the day and vegetables

 

Desserts

- Fine selection of foreign cheeses

- Pancakes (crepes) with homemade vanilla ice cream

- Sorbet of citrus

- Creme Brulee

- Chocolate ganache pie with homemade vanilla ice cream