Soups
Cream of asparagus soup
6.50
Cream of wild garlic soup
6.50
Beef consommι
with marrow dumplings
8.50
Appetizers
Chicken terrine
with summer salad
8.50
Shrimp cocktail
9.50
Asparagus terrine
with salad bouquet
10.50
Vegetarian
Mediterranean potato and vegetable stir-fry
8.50
Asparagus ragout
with tagliatelle
12.00
Asparagus dishes
White asparagus with a herb vinaigrette
served with a mixed salad
11.00
Herb pancake
with asparagus and Hollandaise sauce
19.00
Serving of fresh asparagus
with melted butter or Hollandaise sauce
served with 'Krazete' or new potatoes
18.00
as an addition we recommend:
- mixed ham plattere 7.00
- small fillet of pork 9.50
- Fillet of salmon 11.50
Fish
Grilled fillet of sea bass
served with Mediterranean vegetables and tagliatelle
18.00
Grilled pike-perch with a white wine sauce
served with new potatoes and salad
18.00
Grilled angler-fish with lobster cream
served with peppers and noodles
21.00
Meat & poultry
Poularde with a papaya and chili sauce
served with seasonal vegetables and noodles
14.50
Fillet of pork with a mushroom sauce
served with seasonal vegetables and 'Spδtzle'
16.50
Breast of duck
with glaced carrots and Dauphine potatoes
22.00
Saddle of lamb
with baked vegetables and rosemary potatoes
24.00
Saddle of veal with a berry sauce
served with seasonal vegetables and Dauphine potatoes
27.00
Desserts
Cottage cheese mousse
with hazelnut ice-cream
6.50
Riesling wine sabayone
with vanilla ice-cream
6.50
Assmannshausen red wine creation
with vanilla sauce
7.00
Honey parfait
with berry sauce
7.50
Strawberry platter 'Romanov'
with Vodka, green pepper, and vanilla ice-cream
8.00
Cheese variation
with fresh baguette
12.00