Mid-Day
| MID-DAY |
€ |
We offer generous slices of toast with a lavish topping. |
|
Boréalis |
14 |
| /// Tartare of fresh salmon with ginger and green apple – gravaldax sauce | |
A little taste of home revisited |
1250 |
| /// Chaudfroid of fromage blanc with caramelised onions topped with Emmenthal | |
| Classy Classic |
1350 |
| /// Serrano ham, fresh caramelised figs and herb pesto |
|
Vegetable delight |
1350 |
| /// Cocktail of confit vegetables and chicken with Yassa sauce |
|
Sheer brie-lliance |
12 |
| /// Brie, dried fruits and pear poached in spices | |
| Lunch |
1490 |
Soup of the day |
450 |
Starters
| STARTERS |
€ |
| Mixed Salad |
650 |
| Sweet Veggies |
850 |
| /// Crunchy pan-fried vegetables with hazelnuts and spicy honey | |
| Barba Mama |
9 |
| /// Moroccan beetroot salad |
|
| Hiyashi wakame |
12 |
| /// Salmon tartare with Japanese seaweed | |
| Rose kiwi |
12 |
| /// Grilled Mediterranean prawns accompanied by kiwi sauce and a light salad | |
| Vittore carpaccio |
11 |
| /// Thin slices of raw beef, shavings of Parmesan cheese and rocket salad | |
Main Dishes
| MAIN DISHES |
€ |
| Vegetalo cerealo |
1350 |
| /// Roasted marrow, 3-flavour millet ‘meatballs’ and yoghurt mousse | |
| No, we’re not in Peru |
15 |
| /// Ceviche of fish with fennel and lemon served with sweet potatoes | |
| Straight –laced curly lettuce |
1350 |
| /// Spicy pear salad, mascarpone-gorgonzola sauce and lardoons | |
| That’s not a Thai salad |
1550 |
| /// Seared strips of caramelized beef (200 gram) Asian-style salad | |
| You only liver once |
15 |
| /// Chicken liver salad with apples and figs | |
| Mother’s recipe |
18 |
| /// Kidneys flambéed with cognac, accompanied by mushrooms and celeriac purée | |
| Korma-Bollywood |
16 |
| /// All the yummy tenderness of slow-cooked lamb with an explosive home-made spice paste, Basmati rice and vegetables | |
| Argentina Italiana |
1950 |
| /// Tagliatta of argentine beef on ‘Chimichurri’ sauce (bay, cumin, oregano, parsley), accompanied by potatoes with lemon and garlic | |
| Tagliatelle al ragù |
15 |
| /// Traditional recipes brimful of the flavour of ceps (mushrooms) and hot pepper | |
| Chinese “coin coin” |
18 |
| /// Breast of duck (magret) with honey and Sichuan pepper | |
| Tajine |
16 |
| /// Chicken with preserved lemon and green olives, mixed salad aside | |
| Open sesame! |
1650 |
| /// Salmon in a sesame seed crust, purée of kumara sweet potatoes and marinated vegetables | |
| Vegie-olympic |
16 |
| /// Stuffed aubergines (Eggplant) with tofu and feta cheese | |