Menu of the week

Receive the menu each week by e-mail

Click here if you no longer wish to receive the menu

Menu 21.-

From 20th to 24th of October 2014

  • Monday
    • Herbs-roasted quail, stewed green cabbage, fondant potatoes
  • Tuesday
    • Duck T-Bone, seasonal mushrooms, crispy Agria potatoes
  • Wednesday
    • Creamy risotto Arborio with mussels, saffron flavored foam
  • Thursday
    • Beef tenderloin confit served with a vegetable stew
  • Friday
    • Fillet of Pollack served with glazed parsnips
Loading...
0/1
X
X