Phone: 04-6931485

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Menu

 

 First Course

 

Smoked eggs pate  40
on a toast
 
Chiken liver pate

40

Arancini
40
fried rosotto balls with mushrooms and basil on a bed of roquefort cream sauce
 
Tortelli  48
stiffed with meat in a sauce of roasted pepers and tomatoes   
Smoked chicken wings 44
 in soy and honey sauce
 
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 48
Shrimps in butter 69
garlic and with wine /cream and roquefort
 
Fried calamari
65
Soup of the day
35
Chestnut cream soup {seasonal}  50
House bread withe dips  18


 Main Course

 

Stuffed ravioli  70
Ricotta spinach / yam/mushrooms and chees .Dressings;rose / Alfredo /pesto  
Fettucine initalian style
 70
Smoked Goose breast with horseradish  115
Spring chicken cuts with demi glace sauce /plums and brandy sauce
90
Grilled lamb ribs  145
Fillet medallions   140
served medium well up to well done   
300 gr entrecote steak   135
served medium up to well done  
300 gr Sirloin steak {served rare up to medium}  120
290 gr beef fillet steak {served rare up to medium}   140
290 gr pepper fillet steak {served rare up to medium}   145
Shrimps in butter   115
garlic and white wine / cream and roquefort ,served with white and wild rice   
Smoked trout with horseradish   115
Sea fish fillet 
130
in tajine style ,baked with tahini,onions and pine nuts
 
Baked sea brem fillet 115
in salvia butter,thyme and white wine sauce
 
Smoked salmon fillet with horseraddish  115
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