Starters |
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Green salad 6.-
Mixed salad 9.-
Gourmet salad with duck breast and foie gras 18.-
Saladine of warm goat cheese with raspberry vinegar 20.-
Fish soup with croutons and rouille sauce 17.-
Roquette, tomate and mozzarella salad 18.-
Gravlax marinated salmon on its mixed salad 18.-
Mixed salad 9.-
Gourmet salad with duck breast and foie gras 18.-
Saladine of warm goat cheese with raspberry vinegar 20.-
Fish soup with croutons and rouille sauce 17.-
Roquette, tomate and mozzarella salad 18.-
Gravlax marinated salmon on its mixed salad 18.-
Pasta & risotto |
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Risotto with vegetables 25.-
Champagne and parmesan risotto 26.-
Thaï tagliatelle with shrimps, red curry and vegetables 26.-
Mushrooms and prawns tagliatelle 28.-
Champagne and parmesan risotto 26.-
Thaï tagliatelle with shrimps, red curry and vegetables 26.-
Mushrooms and prawns tagliatelle 28.-
The Chef suggestions |
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Le mijoté à l'ancienne roasted knuckle of lamb with honey, Garden vegetables and Country potatoes 36.-
Les médaillons de filets de bœuf beef fillet medallions with foie gras Rossini style, red wine sauce and Side-dish of your choice 46.-
Assiette de crevettes pacifique pacific shrimp in a Thaï red curry sauce with vegetables and coconut milk, rice and salad 38.-
Les médaillons de filets de bœuf beef fillet medallions with foie gras Rossini style, red wine sauce and Side-dish of your choice 46.-
Assiette de crevettes pacifique pacific shrimp in a Thaï red curry sauce with vegetables and coconut milk, rice and salad 38.-
The fisherman’s corner |
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Perch fillets (180 g.) with tartar sauce served with a salad and boiled potatoes or French fries 38.-
Sea bass fillets grilled in lemon olive oil served with venere rice and vegetables 36.-
Scallop and shrimp fricassee in saffron sauce with venere black rice 42.-
Shrimps in a Thaï red curry sauce vegetables and cocounut milk, served with rice and salad 38.-
Selection of mixed grilled fish with rice and vegetables 42.-
Sea bass fillets grilled in lemon olive oil served with venere rice and vegetables 36.-
Scallop and shrimp fricassee in saffron sauce with venere black rice 42.-
Shrimps in a Thaï red curry sauce vegetables and cocounut milk, served with rice and salad 38.-
Selection of mixed grilled fish with rice and vegetables 42.-
The butcher’s corner |
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Veal grilled thin slice 38.-
Veal scaloppine with Marsala sauce 42.-
Veal with black truffle sauce 44.-
Beef steak Nature 34.- / "Café de Paris" 36.- / Green pepper 36.- / with mushrooms 40.-
Beef tournedos Nature 40.- / "Café de Paris" 42.- / with mushrooms 46.-
Veal scaloppine with Marsala sauce 42.-
Veal with black truffle sauce 44.-
Beef steak Nature 34.- / "Café de Paris" 36.- / Green pepper 36.- / with mushrooms 40.-
Beef tournedos Nature 40.- / "Café de Paris" 42.- / with mushrooms 46.-
All meats come with rice, tagliatelle, french fries or boiled potatoes and fresh vegetables.