Menu of the week

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Menu 21.-

From 27th to 31st of October 2014

  • Monday
    • Snacked tuna from Philippines, seasonal vegetables, virgin olive oil sauce
  • Tuesday
    • Duck leg confit, Vitelotte mashed potatoes with parsley, quince confit
  • Wednesday
    • Agria potatoes gnocchi, seasonal mushrooms, buttered vegetable broth
  • Thursday
    • Herbs-roasted rack of lamb Best-End served with vegetables and “Paillasson” potatoes
  • Friday
    • Snacked fillet of sea bream, Jerusalem artichokes risotto, corn salad
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