“Mimosa” lamb’s lettuce salad with hard-boiled egg and bread croutons
14
Winter salad with lamb’s lettuce and Belgian endive, orange, grapefruit, dates, pine nuts, and pickled chanterelles
17.80
Fennel and saffron cream flavored with Pernod with marinated salmon, dill, and rye bread
16
Linguine in a delicate shellfish sauce with sautéed baby calamari, fava beans, and pistachios
29
Whole duck leg glazed with honey on its ragout, served with creamed black salsify and duchess potatoes
42
Veal cutlet (300 g) served with “Sauce Riche” with truffle and duck liver, braised Belgian endive, and duchess potatoes
300g
69
Grilled pike-perch on braised cabbage vegetables, served with rosemary potatoes, crispy bacon, and a light red wine butter sauce
44
