MONDAY TO WEDNESDAY (LUNCH AND EVENINGS)
THURSDAY AND FRIDAY LUNCH
Impressions of starters
Pickled trout with variation of beetroot with rye bread.
Pink roasted veal with pak choi, sesame and ginger.
Impressions main courses
Two kinds of lamb with potatoes, peppers and lemon.
Roasted wild duck breast with potato, pumpkin and nut butter.
Variation of the pear with juniper and chocolate.
OUR BAKED APPLE
Toasted apple, raisin and hazelnut.