Phone: 04-6931485

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Menu

 

 First Course

 

Chicken liver pate
40
on a toast with home made jam
 
Maushroom risotto with chestnuts and manchego cheese

45

Arancini
40
fried rosotto balls with mushrooms and basil on a bed of roquefort cream sauce
 
Soft polenta with sauteed mushroom, asparagus, spinach and parmesan cheese 45
Grilled eggplant with tehina, balsamic vinegar, feta cheese and dried tomatoes
42
Watercress salad
45
with apple,red cabbage and pomegranate vinaigrette
 
Green salad in vinaigrette  45
Grilled portobello mushroom  55
mushrooms,peppers,purple onion and mustard sauce
 
Greek salad
45
Veal Fillet Carpaccio

55

Shrimps in butter 69
garlic and with wine /cream and roquefort
 
Soup of the day
35
Chestnut cream soup {seasonal}  50
House bread withe dips  18


 Main Course

 

Stuffed ravioli  70
Ricotta spinach / mushrooms and chees .Dressings; Alfredo /pesto  
Fettucine initalian style
 80
Chestnuts ravioli
80
Spring chicken cuts with demi glace sauce
90
Grilled lamb ribs  155
Fillet medallions  150
served medium up to medium well
 
350gr entrecote steak   135
served medium up to well
 
Lamb T-bone 135
220 gr beef fillet steak {served rare up to medium}  150
220 gr pepper fillet steak {served rare up to medium}  155
Shrimps in butter  125
garlic and white wine / cream and roquefort ,served with white and wild rice   
Sea fish fillet 
130
in tajine style ,baked with tahini,onions and pine nuts
 
Baked sea brem fillet 115
in provencal sauce
 
Kids Menu  55
Schnitzel and pasta/hamburger with french fries
 

 

 Desserts

 

Drunken plum served on vanilla ice cream
40
Hot chocolate cake
39
Creme Brule
40
Fruit sorbet in several flavors
35
Ice cream
35
Apple tart tatine
44
profiterol
 44
Malabi with berries 28