STARTER
Roasted beef tenderloin with apple- and kale salad, ”Gochujang” mayonnaise, wasabi peas and pea sprouts
MAIN
Herb baked filet of venison with fried mushrooms, wildgame sausage, roasted celeriac puré, wildgame au jus and toasted walnuts
DESSERT
Apricot tarte with roasted white chocolate ice cream, Crème Anglaise, white chocolate crunch and fresh blueberries
The menu are valid from week 40 2019 to week 1 2020
Print the menu HERE
OBS! Friday 1/11 we serve:
STARTER
Roast beef on beef fillet with apple and cabbage salad, "Gochujang" mayonnaise, wasabi peas and cress
MAIN COURSE
Fried chicken club fillet with BBQ bearnaise, crispy onion croquette, baked tomatoes, marinated asparagus and deep fried potato
DESSERT
Milk chocolate panna cotta with fresh raspberries and crushed vanilla dreams
