Menu

Lunch

24.2 – 25.2.20 lunch 11.00 – 14.00, 32,00. 

Appetizers

Appetizer buffet

or

Roasted breast of duck with apple celery salad

Main courses

Pea fennel soup

or

Pan fried salmon with chervil butter sauce

or

Tenderloin of beef with port wine sauce

Desserts

Dessert buffet

or

Pan cakes with raspberry jam and whipped cream

 

Wine recommendation

2018 Meri Vermentino, Argiolas, Italia
58,00 | 9,70

2016 Vilosell, Tomàs Cusiné, Espanja
58,00 | 9,70

 

          For more information about ingredients and allergens, please ask staff

                       (EU-regulation 1169/2011)