Starters
|
|
Consommé of Lobster served with cardaway seed
and fennel scented scallop.
|
95:-
11 € |
Oven baked tomato filled with Monte Enebro cream, pea
puree and a olive oil ice-cream
|
105:-
12€ |
Theme
on one flavour: Foie Gras
|
115:-
13 € |
Cured tuna with an avocado crème, Crab and fresh
herb salad
|
100:-
12 € |
Maincourses
|
|
Fried Polenta with cep, spring onion, carrots and salsify.
Served with truffle sauce and fresh truffle from Umbria
|
155:-
17 € |
Seared Char with pureé of celery, spring onions and baby
carrots
|
195:-
22 € |
Swedish
saddle of veal with it´s own sweetbread, terrine of cauliflower
and brussel sprout served with a red wine reduction
|
205:-
23€ |
Local lamb in 2 servings
1. Braised leg, puree of potato and garlic, vanilla scented red wine
reduction
2. Saddle, with cep and salsify
|
215:-
24€
|
Cheese
|
|
Selection
of Cheese from our trolley
|
110:-
12 € |
Dessert
|
|
Apple tart tatin with Tahiti vanilla ice cream
|
70:-
8 € |
Raspberry soufflé with white coffee ice cream
|
65:-
8 € |
Selection of homemade sorbets and ice creams
|
60:-
7 € |
Manjari
bavaroise with pineapple and rom on a bed of tonkabean flavoured chocolate
cake
|
75:-
9 € |
Lavendel
ice cream with marinated apricots, pistachio and millefeuille of milk
chocolate
|
65:-
8€ |
3-course menu
|
|
Jerusalem Artichoke soup
|
|
Swedish saddle of veal with it´s own sweetbread, terrine
of cauliflower and brussel sprout served with a red wine reduction
|
|
Manjari bavaroise with pineapple and rom on a bed of tonkabean
flavoured chocolate cake
|
|
| 315:-
35 €
|
|
Vegetarian
alternative
|
|
Oven baked tomato filled with Monte Enebro cream, pea puree and
a olive oil ice-cream
|
|
Fried Polenta with cep, spring onion, carrots and salsify.
Served with truffle sauce and fresh truffle from Umbria
|
|
Manjari bavaroise with pineapple and rom on a bed of tonkabean
flavoured chocolate cake
|
|
| 295:-
33 €
|
|
5-course
menu
(Served to all at the table)
|
|
Consommé of Lobster served with cardaway seed
and fennel scented scallop.
|
|
Oven baked tomato filled with Monte Enebro cream, pea puree and
a olive oil ice-cream
|
|
Local
lamb in 2 servings
1. Braised leg, puree of potato and garlic, vanilla scented red wine
reduction
2. Saddle, with cep and salsify
|
|
Cheese
|
|
Apple tart tatin with Tahiti vanilla ice cream
|
|
| 495:-
55 €
|
|
Vegetarian
alternative
(Served to all at the table)
|
|
Jerusalem Artichoke soup
|
|
Oven baked tomato filled with Monte Enebro cream, pea puree and
a olive oil ice-cream
|
|
Fried
Polenta with cep, spring onion, carrots and salsify.
Served with truffle sauce and fresh truffle from Umbria
|
|
Cheese
|
|
Apple tart tatin with Tahiti vanilla ice cream
|
|
| 445:-
53 €
|
|
