with white turnip, carrots, homemade mayonnaise, herbal pesto with deversil and coriander sprouts - 250 g.
Green salad “Frisse”
with fresh strawberries, honey, mustard, blue cheese and raw hazelnuts - 250 g.
Salad of marinated cherry tomatoes
in pesto “Persi” with fresh cow cheese, red onion, fresh green pepper, sunflower seeds, arugula and herb croutons - 300 g.
with tomato salad with fresh basil and parmesan, homemade mayonnaise with roasted garlic and pesto “Persi” - 300 g.
with roasted pepper, fresh buffalo cheese and roasted hot peppers in vinegar - 300 g.
Caesar dressing with anchovies, chicken fillet, bacon crisp, garnet with Grana Padano cheese and bread - 300 g.
with fresh Burata, tomato sauce and Pesto genovese - 300 g.
Slowly cooked Parsnip
with Deversil, Roasted Garlic, Homemade Mayonnaise and Bruschetta - 250 g.
with bread lavash, sprouts, lemon salad and marinated trachurus fillet - 250 g.
Slow roasted lamb shank
with roasted garden vegetables - 500 g.
in garlic butter on stewed black lentils, cherry tomatoes confi with sesame and saffron sauce + roasted garlic - 300 g.
Beef confi cheeks
cooked in duck fat dairy corn, honey-butter with whole grain mustard and coriander sprouts + roasted garlic - 350 g.
with cream of carrots, blueberries and asparagus - 400 g.
Angus ribeye steak
with chimichurri sauce, roasted garlic and parsnips - 280 g.
with soy sauce, cream, cherry tomatoes and parmesan - 300 g.
Pork short ribs
with roasted herbal potato and barbecue sauce - 400 g.
with boletus and parmesan - 300 g.
Roasted French cockle
polenta, roasted garlic and glazed Brussels sprouts (cooking time 25 - 30 min) - 600 g.
with white chocolate - 125 g.
with dark chocolate and vanilla ice cream - 150 g.