Appetizers

 

All entrees are served with bread, butter, olive oil and sea salt.

Cocktail of crispy shrimp, pickled cucumber and a curry mayonnaise
8,75
Sautéed foie gras with poached figs and apple sauce and spices 12,50
Sweet and sour red cabbage salad with crunchy caramel walnut, soft goat it Woold and a dressing of balsamic vinegar and honey 9,75
Vitello tonato, veal carpaccio of tuna with a creamy, cheese, pesto and walnut salad 9,75
Roasted tomato soup with basil pomodori and Parmesan Cream
5,50
Creamy soup of parsley root 5,50