RESTAURANT MENU
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Starters
Tomato
jelly with mozzarella cheese and pesto sauce
Salad
with lobster, shellfish mayonnaise and radish sprouts
Salad
with avocado, chorizo and Grana Padano cheese
Roasted
fowl presented on young beetroot salad
Melon
trio: Parma ham, oriental shrimp and salmon with melon
Wild
duck pâté and slices of duck breast presented on lettuce leaves
First
Courses
Spring
vegetable soup with noodles
Duck
consommé with a flat mushroom and dumplings
Whole-meal
spaghetti with nuts, celery and Grana Padano cheese
Dumplings
stuffed with spinach, sprinkled with sage butter
Polish
style potato and cheese pierogi with young onions
Home-made
pasta with lobster and Savoy cabbage
Delicacy
of veal sweetbreads with forest mushrooms
Fish
& Meat
Sea
bass with herbs roasted in a salt crust
Cod
with stewed tomatoes layered with barley blini and shrimps
Sea
trout steak served under roasted potatoes and vegetable salad
Quail
presented on spinach and young carrot
Duck
goulash in puff pastry and duck breast roasted in Madera wine
Veal
with black truffle roasted in puff pastry
Beef
trio: braised beef cheek, beef sirloin with polentaand
beef tartarspiced
with truffle oil
Venison
wrapped in Parma ham served with mashed potatoes
Desserts
Coconut
mousse served on pineapple carpaccio, sprinkled with truffle honey
Crunchy
ricotta cheese rolls presented on vanilla ice cream
Chocolate
dumplings stuffed with sparkling wine cream
Creamy
cottage cheesecake on short pastry with ice cream and pomegranate
Vanilla
cream cake presented on chocolate and ginger sauce
A
selection of cheese with stewed onion and pear mustard
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