COLD STARTERS
- Carpaccio made of sirloin of beef marinated in herbs
-Scottish salmon tartar with Brillant Savarin
- Prawns and melon with tomato granita
- Herring fillets with three flavours
- Rucolla with cherry tomatoes, Parmesan cheese and balsamic sauce
HOT STARTERS
- Mixed lettuce leaves with pear, roasted with slices of St. Daniel's ham
- St. Jacob's scallops with boletus and oyster mushroom salad
- Grilled saddle of venison with mixed lettuce leaves and nut sauce
- Grilled prunes on crunchy cucumber salad with mango chutney
- Pierožki stuffed with spinach and tomato salsa
MEAT COURSES
- Confit pheasant with chestnut dumplings and stuffed mushroom cabbage
- Pork fillets with glazed beetroots and mustard sauce
- New Zealand lamb with roast potatoes and plum sauce
- Chicken fillet in rice batter, placed on vegetables, soy and lentils
- Fillet mignon with mushrooms and green peppercorn sauce
- Duck breast served with vegetable flan and fresh marjoram sauce
FISH COURSES
- Dover sole with vegetable risotto in saffron sauce
- Black devil fish with potato fritters and lime sauce
- Grilled tuna cake with flavoured potatoes
- Steamed cod served on vegetable tagliatelle with two sauces
- Grilled salmon fillet with spinach and bison grass aromatic sauce
SOUPS
- Fish soup "bouillabaisse"with rouille and toasts
- Boletus mushroom consommĘ
- Delicate broth with pheasant tiftele
- Gaspacho
- Creamed green peas with pouch of vegetables
DESSERTS
- Chocolate mousse with a delicate mint taste on pralines
- Fruit with ice-cream and raspberry coulis
- Chestnuts tart with red pears
- Caramel puffs with passionflower mousse served on pineapple carpaccio
- Orange Mascarpone cake
- Cheeses