Main Courses

Ask the waiter what fish we
have to offer for today

Tagliolini with pan fried cod, shrimps,
leeks and citrus sauce.

With potatoes, green pea puree,
grape coulis, fennel and apple salad.

Organic barley cooked in vegetable stock, with
beetroots, broccoli , kale and string beans.

Garlic roasted cauliflower with cashew puree,
dried tomatoes and salad.

On rustic potato press, with wild mushroom
rague, panfried cauliflower,
bread crumbs and carrot chips.

With basil pesto, sweet potatoe puree,
roasted peppers, potatoes,
mandarin glaze and crispy basil.

On a bed of barley with blue cheese
and celeriac, wild mushrooms, leeks
and red wine sauce with raisins.

With potatoes, browned cauliflower puree,
broccoli, mushrooms, red onions
with red wine and chocolate glaze.