a la carte

20.08.-23.08.

wild salmon carpaccio

on chili-lemongrass pesto

with crayfish tartar and mango-sprout salad

11,60

truffled cream soup of potato

with mushroom crostini

and herb-crisps

5,60

Roasted filet of beef

with fried king prawns and crispy potato skewer

lobster sauce, wasabi dip and salty lemons

16,80

fried yeast dumplings

stuffed with white chocolate

on cherry-elderberry stew

and lemon-sourcream dip

5,80


4-course menue
33,00

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