Menu

COLD APPETISERS

Beetroot carpaccio
with goat cheese mousse, rocket salad and walnuts
240,-
Foie gras
mango and mustard sorbet, marinated daikon
300,-
Spanish platter
Jamón Serrano Gran Reserva, Lomo Embuchado, Manchego Cheese, served with olives and artichokes
300,-

SALADS

Green leaves salad
variation of crispy leaves with honey dressing
150,-
Grilled chicken Caesar salad
with anchovies, parmesan and croutons
270,-

SOUPS

Oxtail broth
with vegetables
100,-
„Kulajda“
traditional creamy soup with dill & poached egg
95,-

WARM APPETISERS

Grilled vegetable salad
with locally produced goat cheese
250,-
Braised veal cheek
served with carrot, mashed potato and Swiss chard
270,-

MAIN COURSE

Risotto and Pasta

Ravioloni
filled with spinach and ricotta with tomato sauce and basil
260,-
Risotto
with mushrooms and Gran Biraghi cheese
280,-
Black bean spaghetti
with basil pesto and grilled vegetables and matured cheese
270,-

Fish

Smoked paprika steamed fillet of salmon
with panache of vegetable, olive tapenade and Grenaille potato
400,-
Griddled sea bass
served with caponata, cherry tomatoes, capers and papas arrugadas
460,-

Meat & Poultry

Roasted corn-fed chicken supreme
served with scallion mash potato, honey glazed carrots and sage butter
360,-
Sous vide knuckle of suckling pig
celeriac remoulade, horseradish, cornichon
390,-
Venison goulash
served with speck dumplings and roasted chestnuts
380,-
Slow roast duck breast
served with mushroom barley risotto, grilled chicory and bigarade sauce
410,-
Braised beef tenderloin
in sour cream sauce, served with Carlsbad dumpling and cranberries
400,-
Grilled fillet steak
served with dauphinoise potato, mushroom duxelle and foie gras
650,-

DESSERT SELECTION

Selection of homemade ice creams
45,-
Trio crème brûlée
pistachios, coffee bean and vanilla
150,-
Torrija
Spanish “French toast” with caramel ice-cream
140,-
Chocolate and orange tart with orange ice-cream
140,-
Fresh cut fruit
140,-
Chef’s dessert
145,-
Apple crumble
with vanilla ice cream
140,-
Cheese selection
savoury biscuits, dried fruit, grapes and celery sticks
200,-

DEGUSTATION MENU

Amouse bouche
Salmon gravlax
marinated with beetroot and dill, served with sour cream and caviar
„Kulajda“
traditional creamy soup with dill & poached egg
Braised veal cheek
served with carrot mashed potato and Swiss chard
Homemade sorbet
Griddled sea bass
served with caponata, cherry tomatoes, capers and papas arrugadas
Chef’s dessert
Petit four
Price of degustation menu:
990,-

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Reserve