a la carte

27.03.-29.03.

warm marinated sushi of black angus roast beef

with smoked salmon and green celeriac in aspic

apple-cucumber-dip and chili-lime-stew

10,20

cappuccino of romanesco and cauliflower

with small crabs and ham-tartar

6,20

roasted back of lamb

with fluffy garlic-rosemary-pockets

small ratatouille and potato-basil-espuma

15,80

fried curd-raisin-dumplings

with apple-ginger-sorbet

and chocolate-mint-cream

5,60


4-course menue
30,00

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