REZERVATION FORM

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M E N U    23. – 27. 6.

Appetizers

» Spinach and fennel cream with chicken dumplings … 185,-

» Tuna tartare with avocado purée and toasted focaccia … 275,-

Main Courses

» Yellowfin tuna steak with Niçoise salad … 625,-

» Lamb ragout with pan-seared potato gnocchi in butter and mint … 465,-

» Sliced beef tenderloin with asparagus risotto and parmesan fondue with lemon pangrattato … 495,-

» Steak of the day with chimichurri salsa and crispy sweet potatoes with arugula and tomato salad … 765,-

Dessert

» Crêpes Suzette with vanilla ice cream … 185,-

pattern

T A P A S  B A R

» Sicilian caponata with Burrata, pine nuts and focaccia … 255,-

» Duck rillettes with black currant gel and pistachios … 205,-

» Marinated green olives and kalamata, selection of grissini … 145,-

» Comté cheese AOP (50g) … 115,-

» Brie Le Maubert (50g) … 75,-

» Goat cheese Soignon with walnuts (50g) … 85,-

» Bresaola (30g) … 95,-

» Strolghino salami (30g) … 75,-

» Chorizo (30g) … 65,-

» Cornichons and pearl onions … 40,-

» Homemade pear-apple chutney … 45,-

Ordering available from 15:00



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