AppetizerCroissant with crayfish necksAppetizer IIMilk chips with cod liverMain courseCod with peas and baconorCod with creamy asparagusDessertChocolate mousse with sea salt and raspberriesorCrumble with seasonal fruits
AppetizerGravlax with beets, horseradish and dill saltAppetizer IITartar with quail egg and horseradish mayonnaiseMain course IDuck with parsnip, grapes and oatsMain course IIEntrecote with roasted butter and mushroomsDessertMeringue with seasonal fruits and creme chantilly
GrilledChicken wings in coconut milkBBQ chicken wingsWhiskey pork neckBlack pudding with apple and onionGrilled eggplant, zucchini, and bell peppersSides3 types of house-baked breadAuthentic Greek saladGarlic sauceHouse-made BBQ sauce
GrilledAnticote steakChicken wings in coconut milkChicken skewers with colorful bell peppers and onionsShrimp in Thai marinadeShrimp with herb pestoGrilled octopus tentaclesWhole troutGrilled eggplant, zucchini, and bell peppersGrilled halloumi cheeseSides3 types of house-baked breadAuthentic Greek saladGarlic sauceHouse-made BBQ sauceThe chef can also provide a grill. Ask us for a price quote.
Finger Food Appetizers:Tuna tartare with coconut milk and crispy chiliChopped shrimp wontons with kaffir lime, lemongrass and ponzu sauceVitello Tonnato, veal in tuna sauce served with spring vegetablesBlinis with smoked sour cream and Zielenica trout roeMain Courses:Sous vide beef tenderloin with peppercorn sauce, wild broccoli and truffle celeriac pureeGrilled octopus with crispy polenta, orange and olive gremolata, and crispy field greens with roasted garlic dressingDessert:Deconstructed Dubai Chocolate – Kadaifi pastry, pistachios, chocolate cream and tahiniMadeleines – almond brown butter sponge with white chocolate and tonka bean creamEvening supper:Saffron risotto – vegetarian version with asparagus or with prawns and scallops
To StartSourdough baguette with butterAppetizer IPissaladière with anchovies and goat cheeseAppetizer IIPâté de campagne with duck and figsMain Course IHalibut en croûte with mussel and cider sauceMain Course IIPolish heifer ribeye steak au poivre with vegetable hachisDessertRum babka with seasonal fruits and vanilla Chantilly
