Menu
Easter Menu
Come and taste our delights
Starters & Salads
Homemade chicken liver pâté wrapped in English bacon, cranberry sauce, mixed leaf salad, toast
Smoked trout salad with spring vegetables, plain yogurt and quail egg, toast
Traditional Easter stuffing, leaf salad
Assorted torn leaf salads with radish, balsamic dressing, grilled goat cheese, almond flakes and toast
Soups
Chicken broth with meat, vegetables and Celestine noodles
Creamy pea soup with a dash of cream, buttery croutons
Chef's Recommendations
Grilled Norwegian salmon fillet with pea purée, fresh mint and roasted grenaille potatoes
Main course
Larded leg of lamb, spinach leaves with wild garlic, bread dumpling
½ Roasted spring chicken with thyme, herb stuffing, chive potato
Breaded fried cutlet from boneless chicken thighs, potato salad, lemon
Slow-roasted rabbit leg with red cabbage, potato dumplings and onions
Traditional Easter stuffing served with potato salad
Annín trout roasted in butter, served on leaf salad, lemon
Dessert
Carrot cake with vanilla mascarpone