Recommendations menu

Appetizers

* River crab salad with chicory, avocado, apples and citrus

* Fried Scamorza-cheese on rocket and grilled oyster mushrooms

* Fried goat cheese on caramelized sweet potatoes, honey and walnuts

* Scallop with porcini mushrooms in cream sauce, black truffle

and Parmesan baked

15,50

17,50

18,50

21,50

Noodles

* Penne with beef fillet tips, garlic, porcini mushrooms, rosemary

and cherry tomatoes in tomato sauce

* Double gnocchi stuffed with beetroot, walnuts and pumpkin in

Parmesan butter sauce (vegetarian)

* Pappardelle with lamb chops, porcini mushrooms and rosemary

in red wine sauce

* Tagliolini with fresh black truffle in butter cream sauce

(flambed in parmesan loaf on the table)

21,50

22,50

24,50

26,50

Fish

* Zander fillet with potato thyme crust on lemon mustard sauce with potatoes and leaf spinach

* Salmon fillet on thyme-lemon butter sauce with potatoes and leaf spinach

* Tuna with sesame crust on red wine vanilla sauce, pine nuts

and tomato avocado salad and baby spinach

26,50

27,50

30,50

Meat dishes

* Guinea chicken breast stuffed with sheep's cheese and pears on apple

calvados sauce with potatoes and daily vegetables

* Argentinian Entrecôte (250 g.) from grill with herbal oil, with potatoes and daily vegetables

* Grilled veal scan on honey mustard sauce with potatoes and daily vegetables

27,50

28,50

29,50

Dessert

9,50

* Crème-brulelée

* Pistachio parfait with walnuts