Main courses

  • Smoked Norwegian salmon filet with leaf spinach and buttered potatoes
  • Roasted fillet of beef medallions with Barolo sauce, green beans wrapped with bacon, cauliflower and potato gratin

  • Roasted saddle of lamb in thyme sauce, figs, grapes, bacon-beans, carrots, leaf spinach and potato röstis

  • Roast beef with red wine shallots, beans, roasted corncobs and baked potatoes

  • Roasted filet of pike-perch with tomatoes, feta cheese, black olives, a saffron- prosecco sauce and gnocchi

  • Corn fed chicken breast, black tiger prawns, cherry tomatoes, leek and Tagliarini pasta

  • Roasted monkfish medallions with parsley sauce, broccoli and carrots and Tagliatelle pasta

  • Glazed chicken breast, peas, carrots, caramelized pineapple and coconut rice

  • Roasted filet of pike-perch with lemon butter, vegetables and potato gratin

  • Roasted king prawns with herb sauce and ribbon noodles

  • Homemade beef roulade with Burgundy sauce, red cabbage or Savoy cabbage and parsley potatoes