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