1. Carpaccio 280,-
Carpaccio is one of the chef’s specialties, Beef tenderloin nicely marinatedaccording to an old Italian recipe, very thinly sliced on a bed of mixed greens,garnished with cashew nuts and parmesan, with balsamic reduction
2. Farmers plate 295,-
A combination plate of imported cold cuts and homemade meat delicatessen
3.Tomato soup ala Chef Bart 165,-
Spiced tomato soup with flavors from horseradish,celery,chilli ,garlic and onion decorated with cream
4.Black spaghetti seafood 495.-
Squid ink spaghetti tossed with ocean delicatessen,onion,garlic,chilli,cherry and rocket lettuce
5.Salmon on Cedar wood 560.-
Salmon broiled in the oven on a cedar plank served with lemon sauce,mixed vegetables and mashed potatoes
6. Beef liver 395.-
Thin sliced beef liver served on mashed potato topped with fried onion gravy,bacon and apple
7. Duck breast 395,-
Pan-fried duck breast resting on broccoli mashed potato dressed with orangevdemi-glace
8.Heaven’s mud 225,-
Chocolate mousse prepared with Swiss chocolate, hazelnuts and a splash ofKahlúa
9.Pineapple on fire 275,-
Tableside flambéed pineapple with dark rum, coconut rum, lime and sugarserved with vanilla ice cream
10.Crepe suzette 275,-
Thin pancake with orange sauce and vanilla ice cream. Flambéed table side