Weekly menu 27.5.-2.6.

GOULASH SOUP
COLORED PEPPERS, LOVAGE
115,-

YEAST STRAWBERRY DUMPLINGS
STRAWBERRY SAUCE, CREAM ESPUMA, GRATED QUARK, CLARIFIED BUTTER
255,-

NICOISE SALAD WITH GRILLED TUNA
EGG, BEANS, OLIVES, VEGETABLES, GRENAILLE POTATOES, DIJON VINAIGRETTE
295,-

RABBIT BACK IN PANCETTA
NOODLES, CREAM MUSTARD SAUCE, SAGE, PARMESAN
325,-

KOREAN PORK RIBS
KIMCHI, SESAME, CORIANDER, FRIED ONION, JASMINE RICE
405,-

VEAL DUTCH SCHNITZEL
VEAL MINCED SHOULDER, GOUDA, TRUFFLE, POTATO PURÉE, SMALL SALAD WITH BALKAN CHEESE
315,-