Winter Menu 2014

  • Slices of Parmigiano

    with onion marmalade and mango sauce 85 g

    390a
  • Millefeuille with Sakhalin crab

    215 g black quail eggs and tomato slices Uzbek. Supplemented with tomato marmalade and truffle caviar.

    700a
  • Traditional cheese fondue

    (with cheese Emmentaler, Comte, Gruyere) and shades of Petit Chablis. 450 g

    1 200a
  • Parisian onion soup

    under a crust of French baguette and grilled cheese Cheddar 300/50 g

    670a
  • Cheese Risotto

    with golden crumbs (served in a cheese head) 190 g

    320a
  • Christmas goose

    (Half bird) with homemade cranberry sauce and baked apple

    1 900a
  • Warm Cheesecake

    with orange confiture and fresh raspberries 210 g

    520a
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Slices of Parmigiano

with onion marmalade and mango sauce 85 g

390a