Weekly menu 3.3.-9.3.

SWEET POTATO CREAM WITH COCONUT MILK
 105,-

 LASAGNE WITH BEETROOT
 CHICORY, RICOTTA, WALNUTS
265,-

GRILLED SALMON TROUT
GRENAILLE POTATOES, DILL ESPUMA, RADISH, DRIED EGG YOLK
375,-

CHICKEN ROLL
DRIED TOMATO PESTO, SMOKED MOZZARELLA, COLORED LENTIL, FENNEL, BABY SPINACH
255,-

UDON NOODLES WITH PORK TENDERLOIN
PAK CHOI, BROCCOLI, CHILLI, CASHEW NUTS, MANGO AND TAMARIND SAUCE
315,-

BEEF FLANK STEAK
RISOTTO WITH GORGONZOLA, GRILLED MUSHROOMS
455,-