Easter Á La Carte

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Easter Á La Carte

18-19/4

Starters

Seared Salma salmon with quail egg cauliflower cream asparagus and roe 145: –

Lamb Carpaccio with porcini crème pickled beets arugula and roasted pine nuts 145: –

Main Courses

Poached cod with musselveloute  mussels beets potatoes egg and capers 288: –

3 times of lamb lamb leg lamb sausage and lamb racks with rosemary sauce potatoes and onion puree and oyster mushrooms 279: –

Desserts

Nougat and Pecan pie with pistachio and vanilla ice cream 135: –

Chocolate mousse with grated white chocolate and strawberries 135:-