Chef recommends

 

Starters :

 

Gambas Prawn/ salad/ wine and butter sauce 129,-

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  King crab legs/ clarified butter/ hollendaise sauce/ salad 109,-

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Risotto/ chanterelles/ boletus mushrooms/ black truffle olive oil 79,-

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 Foie Gras/ brioche/demi glace/ rhubarb mousse 109,-

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Main Courses :

 

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 Tagliatelle with snowcrab/ creamy sauce 109,-

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Wholebaked seabream/ asparagus risotto/ salad 119,-

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Duck leg confit/ gnocchi with chanterelles/ salad/ demi glace 89,-

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 Argentinian entrecotte/ baked potatoes/ grilled vegetables/ pepper sauce 142,-

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 Wagyu Beef A-5 :

Tenderloin 350,- - 100g

Sirloin 260,- - 100g

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  Dessert:

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Vanilla ice cream/ crema di pistacchio 29,-

Tartlet with pistacchio cream 36,-

 

 

 

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