Chef recommends

 

Starters :

 

Scallops baked under parmesan 89,-

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  Fresh Truffle risotto 89,-

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Deer tenderloin tartare/ fresh truffle 79,-

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 Foie Gras/ brioche/wild mushrooms sauce 109,-

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Oysters fine de belon 29,-/ 1 piece

 

Main Courses :

 

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 Tagliatelle nero di seppia/ prawns/ scallops/ mussels/ lobster sauce 119,-

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Skrei cod fish/ saffron risotto/ pak - choi/ veloute sauce 119,-

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Beef cheek terrine/ potato puree/ pickled vegetables/ duxelle/ demi glace 89,-

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 Argentinian entrecotte/ potato gratin/ parsley puree/ pepper sauce 134,-

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 Tournedos rossini : beef tenderloin/ foie gras/ black truffles/ brioche/ salad 290,-

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  Dessert:

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Pistacchio Fondant 39,-

 

 

 

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