WEEKLY SPECIAL

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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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