A la carte

Appetizers

• Beetroot carpaccio, goat cheese mousse and roasted nuts  L, G  12,5
• Salmon pastrami, black lentils, orange-fennel salad, chervil creme  L  13,5

Main courses

• Brussels sprout and cauliflower in Dijon-creme, roasted root vegetables L, G  18
• Fried perch with Jerusalem artichoke purée and saffron vinaigrette  L, G  29
• Pepper steak, pepper sauce, broccolini, country style fries  L, G  33
• Steak on a plank, tomato and red onion salad, country style fries  L, G  36

Desserts

• Licorice mudcake with raspberry and licorice ice cream, licorice purée  L  12
• Masters Crème Brûlée  L, G  11
• Vanilla ice cream, house strawberry jam or chocolate or caramel sauce, whipped cream  8

L=lactose free
VL=low lactose
G=available gluten-free
V=vegan
M=no dairy