Main courses

 

Coq au vin: Chicken braised in red wine with thyme, mushrooms & garlic. Served with puré of potatoes 218,-

 

My “Burning Love” for Cod:

Baked cod, mashed potatoes, compote of onions, lobster sauce,

bacon & beetroots & horseradish 258,-

 

 Pepper steak, potato cake, garlic-baked & tomato pepper sauce 285,-

 

Entrecôte (U.S. Rib-eye), French fries & bearnaise

295 ,-

 

Roasted venison tenderloin with lingonberries, potato cake & sherry-mushroom gravy 295,-

 

Grilled veal liver provencale with garlic butter & rosemary gravy 198,-

 

Bacon-cheese burger with French fries.  Can also be served as vegetarian.  179,-

 

 

When paying with credit card, the card company’s charge will be added.