Chefs Signature Menu

HORS D'OEUVRES
   
Scallop tartar with halibut sashimi
and ginger dressing with coriander 49,-

Green lettuce with fruits, goat cheese and rose vinaigrette 34,-

Beef loin carpaccio served with truffle sauce
and Tete de Moine cheese 46,-

Foie gras terrine with pear chutney and crunchy brioche 65,-

SOUP

Pumpkin creamy soup with rocket salad and Parmesan petals 26,-

Chef choice soup trio 29,-

MAIN DISHES

Risotto with green asparagus and fried boletus 46,-

Catfish baked with ginger, served on vegetable julienne
with black sesame 59,-

Tuna steak served with fennel, yoghurt mousse,
broad been salad and baked sweet potatoes 79,-

Beef cheeks with Jus sauce served with ricotta
and parmesan noodles and stewed red cabbage 59,-

Veal chops with boletus foam served with mille feuilles
of foie gras and dried apple 83,-