EVENING DINNER – CHEF’S FAVORITES

FROM 17.30 – 21.30
(APPLIES TO MARCH 4)

NEW: SHARE FOOD TAPAS
READ MORE HERE>> 

APÉRITIF

HUGO SPRITZ
Prosecco, elderflower syrup, lime, mint and sparkling water

APEROL SPRITZ
Aperol, Mont Marcal and sparkling water

GIN & TONIC
Hendricks Gin & Fever Tree Tonic

PRICE: 60,-

SNACKS & BUBBLES
Salted almonds | Pesto | Crispbread | Mont Marcal Cava semi seco
PRICE: 99,-

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STARTERS

SMOKED SALMON 
with dill mayo, creme fraiche, cucumber, ryebread crumble and herbs

PRICE: 80,-

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MAIN COURSES

TENDERLOIN 
with salt baked celery, jerusalem artischoke chips, pommes fondant and bearnaisesauce

PRICE: 219,-

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DESSERT

DARK CHOCOLATE CAKE  
with chocolate mousse, saltcaramel, noisettes and mint

PRICE: 80,-

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ALL DAYS
3 Courses menu 300 .-

Sunday to Thursday (2 hours)
3 Courses w. drinks Ad libitum 400, –

Friday to Saturday (2 hours)
3 Courses w. drinks Ad libitum 500, –

ADD: drinks ad libitum, 1 hour 100.-

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