Chef’s recommendations – 18/02/2019 –
Deer ham with goat cheese served on a salad bed
Forest mushroom cream soup
Suckling pig chops with layered vegetables and toasted cabbage
Veal tenderloin stew in red wine mushroom sauce served with vegetables wild rice
Poppy seed parfait with Amarena sour cherry
All food prices are subject to a 12% service charge.
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