Menu of the week

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Menu 22.-

From August 31st to Sept 4th 2015

  • Monday
    • Salmon mi-cuit, slightly aniseed vegetable broth, summer chanterelles
  • Tuesday
    • Steak cut into lanyard, cigar kale, curly and crisp vegetables
  • Wednesday
    • Chicken skewers with sathay, creamy risotto with Granada Padano
  • Thursday
    • Tab seared veal, gnocchi with pesto, grilled vegetables and red wine sauce
  • Friday
    • Back of cod fish cooked in herb milling and julienne vegetables steamed
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