Our Chef’S Easter Suggestions
AT DINNER: Saturday 30 March, Easter Sunday and Monday 1 April.
AT LUNCH: Easter Sunday.
In addition to à la carte menu, for the Easter Holidays, our Chef suggests...
Starter
Purée of dried cod with new oil, crispy waffels and new peas
€ 20,00
***
First Course
Nettle ravioli with Parmesan fondue
and balsamic vinegar reduction
€ 20,00
***
***
Main Course
Veal timbale with violet artichokes and champignon mushrooms
on knife-chopped vegetables brunoise
€ 24,00
***
Dessert
Mascarpone and hazelnut chocolate mousse on soft blueberry Dove Cake
accompanied by a flflûte of Moscato d’Asti (sweet wine)
€ 18,00
***
Also available as set menu:
Euro 70,00 per person