Main dishes

GOAT AND ONIONS
Thüringen goat and fresh herbs bouquette

21

BARENTS SEA HALIBUT
sugar snap peas and creamy blanquette sauce with shrimps

 21

ROASTED PEKING DUCK
crispy fried caneton white duck and strong meat boullion with eldelberries

 22

GOURMET DUMPLINGS
steamed Baltic sea perch dumplings, mussels and peppered watercress

18

VEAL. FROM NOSE TO TAIL
grilled veal filet and liver, fermented green cabbage and veal tail sauce

 22

CRISPY EGGPLANT
pine seed risotto and birch sap balsamic

 17