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S P E C I A L S

Fresh Premier Irish Fine Oyster 6 Pieces

Served with shallots vinegar and fresh lemon

690.-

 

Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

 

Fresh Snow Fish Carpaccio with Bear’s Garlic Pesto

Enhanced by Crushed Pink Kampot Peppercorns

430.-

 

Avocado and Crabmeat Tartar

Served with crème of balsamic

580.-

 

Mushroom Ravioli with Truffle Paste

With white wine cream sauce

490.-

 

Oven Baked Escargot with Herb Butter

Served with garlic bread

480.-

 

Fresh Danish Rope Mussels “Marinière”

In a dry white wine sauce with garlic, olive oil, chives and a dash of cream

480.-

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 Main Course

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Pan-Fried Snow Fish Fillet with Capers

Served on Sauteed spinach and boiled potatoes

890.-

 

Fresh Boston Lobster Thermidor or Grilled

Served with your choice of garnish

1,450.-

 

Grilled Lamb Fillet Wrapped with Bacon

Served with your choice of garnish and red wine reduction

890.-

 

Grilled Veal Tenderloin on Morels Cream Sauce

Served with Brussels Sprouts and butter noodles

1,050.-

 

Boiled Dutch Veal Tongue on Caper Cream Sauce

Served with boiled potatoes

730.-

Braised Australian Angus Beef Short Rib

Served with mashed potatoes and vegetables

980.-

 

Grilled Duck Breast on Glazed Apples

Served with calvados sauce and roast potatoes

680.-

 

Australian Sirloin Steak 200 Day’s Chesa Style 200 gr.

Served in a pan with a special herb butter sauce & your choice of garnish

1,050.-

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Government tax and 10 % Service charge will be added.

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