| Kitchen recommends |
 |
Salmon fillet “Mozaik”
(pickles, wide noodles and gorgonzola sauce) |
 |
Plate “Lukulus”
(beef, pork and salmon fillet)
|
 |
Duck breasts with blackberry sauce
(wide noodles, wheat croquettes) |
 |
Wild boar steak a la Lyon
(onion and champignons, cheese dumplings, gnocchi) |
 |
Rein deer medallion
(red cabbage, cheese dumplings and bread dumplings) |
 |
Calamari plate (for 1 person)
(fried calamari, stuffed and grilled, sea fruits au gratin,
boiled potatoes, French fries) |
| |
Goose liver a la Düsseldorf
(apple, onion and wide noodles) |
| |
Trout fillet in saffron sauce
(spinach dumplings, boiled potatoes) |
| |
Boiled salmon fillet
(vegetables, garlic sauce and boiled potatoes) |
| |
Beef steak “Rossini”
(goose liver, cheese dumplings, wheat croquettes, broccoli) |
| |
Grilled lamb ribs
(fried potatoes, fresh cheese sauce) |
| |
Foal tournedos
(stuffed potatoes, spinach dumplings, buckwheat porridge) |
| |
Fish plate (for 1 person)
(sea bream, anchovies, fried hake, grilled calamari, boiled
potatoes) |
