ENTREES

TUNA TATAKI

Tuna tataki with rettich sweet-and-sour, wakame, sesame and wasabi lime cream

GAMBAS

Crispy prawns with zucchini chuntney, salad and dill cream

BEEF TARTAR

Beef tartare with poached egg, rocket salad, Parmesan cheese and truffle cream

VEAL ROAST BEEF

Tenderly cooked veal roast beef with lime mustard, capers and cheese crunch

RED BEET

Carpaccio beet with cream cheese chives, walnuts and rocket salad
Vegetarian dish

MAIN COURSES

TOURNEDOS TRUFFLE

Grilled tenderloin with mushrooms, roseval potato and truffle sauce

LAM

Lamb fillet and braised lamb, hasselback potato, eggplant and rosemary gravy

SEA BASS FILLET WITH SCAMPI

Sea bass fillet with a, skewer of scampi, mousseline, puffed tomatoes and beurre blanc

RAVIOLI

Ravioli of ricotta with spinach, green asparagus and sage butter
Vegetarian dish

RAVIOLI

Ravioli with scallops, green asparagus and sage butter.
Vegetarian dish

DESSERTS

ANANAS

Bavorais of pineapple with merinque, grilled pineapple and coconut sorbet

STRAWBERRY

Strawberries marinated in aceto balsamico, mascarpone cream and vanilla ice cream

TARTELETTE

Tartelette filled with pastry cream, raspberry compote, red fruit and lemon sorbet

CHEESE

Four beautiful Italian cheeses, kletzen bread, almond and fig compote

SPECIALS

TOM KA KAY SOUP

Tom ka kay soup with chicken, shrimp, cilantro, mushrooms and red peppers

LOBSTER

Half cold lobster with cavailon melon and chatterbox

TOMAHAWK STEAK

Grilled Tomahawk with sautéed mushrooms, goene asparagus, Roseval potatoes and pepper sauce
For 2 persons, preparation time 30 minutes