FOOD

DESSERTS

PEAR (V)	7.-
Poached pear, coconut cream, bergamot sorbet, cardamon crisp

GOOSEBERRY	7.-
Gooseberry mousse, matcha meringue, sour cream ice-cream

BREAKFAST MENU

Mon-Fri 7.30-12.00, Sat-Sun 9.00-13.00

SAVOURY PORRIDGE	6.-
Sunny side up egg, green salad, parmesan, seeds, bean sprouts (V-option with plant-based milk, fried mushrooms)

SWEET PORRIDGE	5.-
Banana, blueberries, agave syrup, cinnamon, chia seeds (V-option with plant-based milk)

BREAKFAST BUN	7.-
Scrambled or sunny side up eggs, bacon or salmon, green salad, cherry tomato, parmesan, truffle mayo (V-option with fried mushrooms, avocado, vegan cheese)

OVEN-BAKED OMELETTE	7.-
Bacon or salmon, green salad, ricotta-chive sauce, parmesan

WARM BUCKWHEAT SALAD	8.-
Bacon or salmon, poached egg, jerked tomato, kale, spinach, parmesan (V-option with fried mushrooms, avocado, vegan cheese)

PASTORAAT'S BRIOCHE	10.-
Ham, cheese, poached egg, green salad, kimchi, sriracha mayo

RICOTTA PANCAKES	6.-
Cherry jam, yoghurt mousse

HOUSE MUESLI (V)	6.-
Coconut yoghurt, gooseberry jam
FOR KIDS: Eggs of your choice: omelette/ sunny side up/ scrambled sour cream or ketchup, cherry tomato Buckwheat ham, sour cream, parmesan Mini pancakes cherry jam, vanilla ice cream Milkshake	5.-
ADDITIVES
French fries Sweet potato fries Crispy potatoes Fried mushrooms	3.- 3.- 3.- 3.-

APPETIZERS

HUMMUS	5.-
Chickpea hummus, crispy potato stripes, ciabatta, sesame seeds, chilli flakes Recommended wine pairing: Essence Riesling feinherb, Mosel, Prüm, GER/ 12cl I 7.-

PATÉ	8.-
Duck liver paté, onion marmalade, brioche, damson jam Recommended wine pairing: Pinot Grigio, Friuli, Cabert, ITA/ 12cl I 6.-

GOAT CHEESE SALAD	10.-
Green salad, grilled beet, goat´s cheese from Kolotsi Farm, hummus, seed crisps (V-option with vegan cheese) Recommended wine pairing: Domaines Les Esquirots Sauvignon Cotes de Gascogne, FRA / 12cl I 6.-

CRISPY CHICKEN SALAD	10.-
Romaine lettuce, crispy chicken, avocado, crutons, parmesan, caper mayo (V-option with crispy cauliflower) Recommended wine pairing: Pinot Grigio, friuli, Cabert, ITA/ 12cl I 6.-

WHITEFISH TARTARE	12.-
Whitefish fillet, buttermilk dill sauce, pickled onion, trout caviar, black bread crisps Recommended wine pairing: Domaines Les Esquirots Sauvignon Cotes de Gascogne, FRA / 12cl I 6.-

BOEUF À LA TARTARE	12.-
Beef from organic cattle, pan-roasted brioche, Pastoraat´s kimchi, egg jerky, estragon mayo Recommended wine pairing: Tresor du Rhone, Cotes du Rhone Rouge, FRA/ 12cl I 6.-

MUSSELS	12.-
Buttery white wine sauce, chilli, onion, celery, crispy potato stripes, ciabatta Recommended wine pairing: El Quinto Paraje Verdejo, Castilla y Leon, Sanzo, ES / 12cl I 7.-

SNACKS FOR SHARING	20.-
Boeuf à la tartare, duck liver paté, selection of cheeses from Kolotsi Farm, salt cured salmon, hummus, black bread chips

MAIN COURSES

PASTA WITH DUCK RAGU	10.-
Duck leg confit in tomato sauce, pappardelle, truffle cheese from Kolotsi Farm (V-option with mushrooms) Recommended wine pairing: Vigne Alte Valpolicella Superiore, ITA/ 12cl I 7.-

CORN CHICKEN	12.-
Miso-glazed chicken, roasted sunroot and potato, buttery white wine sauce, estragon oil Recommended wine pairing: El Quinto Paraje Verdejo, Castilla y Leon, Sanzo, ES / 12cl I 7.-

SEAFOOD STEW	15.-
Tomato saffron broth, calamari, mussels, fish, prawns, potato, ciabatta Recommended wine pairing: El Quinto Paraje Verdejo, Castilla y Leon, Sanzo, ES / 12cl I 7.-

COD	16.-
Cod fillet, crispy bacon, herb powder, cauliflower cream, roasted broccolini, pak choi Recommended wine pairing: El Quinto Paraje Verdejo, Castilla y Leon, Sanzo, ES / 12cl I 7.-

FLANK STEAK	18.-
Roasted mushrooms, caramelized onions, kimchi, french fries with parmesan, estragon mayo Recommended wine pairing: Lacrimus Rex, Rioja, Sanzo, ES/ 12cl I 7.-