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Beef carpaccio with rocket lettuce, pesto, Parmesan and roasted pumpkin seeds.
Roasted scampi prawns with sweet pepper, garlic, tomato and parsley out of the oven, served with aioli.
“Caprese’’ of real buffalo Mozzarella and pomodori, served with olive oil and fresh basil (vegetarian).
Salmon, smoked according to traditional methods with crème fraîche and mixed salad, served with buckwheat blini’s.
Roman salad with Caesar dressing, served with egg, chicken, Parmesan cheese, crostini’s and sweet tomatoes.
Minced herring and apple with beetroot salad and a garden herb vinaigrette.
Bruschetta with Italian tapenade, accompanied by Parma ham.
Asparagus cream soup with a small brioche roll (vegetarian).
Main courses
Mixed grill: skewer of Angus beefsteak, pork tenderloin and free-range chicken with potato salad and garlic sauce.
Crunchy fried salmon fillet in kataifi dough with stewed fennel and bunched carrots, served with a Noilly Prat sauce.
Skewer with roasted black tiger prawns, served with fried rice and a curry-lobster sauce.
Wakadori chicken, roasted with sesame seeds, thick noodles and Oriental vegetables with teriyaki sauce.
Two fried young Dover soles with spinach, courgette, shallots with sauce béarnaise and roasted mini potatoes.
Asparagus “traditional”: with boiled young potatoes, parsley and egg, served with ham, prepared according to traditional methods (vegetarian).
Triangolo ravioli: pasta, stuffed with truffle and ceps, creamy truffle sauce and rocket salad (vegetarian).
USA beefsteak (225 grams) with frying gravy, roasted mushrooms, spring onions and potato gratin ( + € 5.95 ).
Desserts
Tiramisu with espresso sauce and lady biscuits.
Chocolate fondant with country vanilla ice cream and chocolate sauce.
Soup of red fruit with yoghurt sorbet and merengue.
Three scoops of fruit ice cream with fruit sauce.
Crème brûlée with Licor 43 and caramelised banana.
Morbier cheese with shavings of kletzen bread, figs compote and blue grapes.
Cheesecake with gingersnaps and blackberry compote.
Dame blanche.