Lunch

À la carte

STARTERS

Crayfish soup with dill and cheese biscuit   145:-

White bait roe with potato pancake, red onions and sour cream    185:-

Summer salad with sautéed chanterelles, bacon and croutons   130:-


MAIN COURSES

Cured salmon with creamed potatoes and mustard sauce    165:-

Boiled cod with melted butter, horse radish and chopped egg    225:-

Salted brisket of beef with mashed potatoes, onions and beetroots    185:-

Creamy risotto with chanterelles, ruccola, parmesan shavings and thin slices fillet of veal    245:-

Entrecôte from the grill with beans, pickled tomatoes and roasted herb potatoes    235:-

Steak tartar from the grill with French fries, salad and a spicy butter    165:-



DESSERTS

Crème Caramel 85:-

Freshly made vanilla ice cream with berries    85:-

Homemade truffles