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