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