From Hours of discovery to the extraordinary tastes
Menu
Starter
Prawn Bisque
Smooth bisque topped with river prawn
Beef Skewers
Charcoal grilled beef skewers with fries
Tomato Soup
Fresh tomatoes, onion, celery, and olives
Petit Carp
Small portion of fried carp with mashed potatoes
Pâté de Salmon
Topped with cucumber and roe
Bruschetta
Lighly baked tomatoes and olives on top of ciabatta
salad & Pasta
Spaghetti Bolognese
Homemade-style meat sauce
Fettucine Alfredo
Creamy sauce with touch of basils
Avocado Salad
Wild avocado and beet root with mixed vegetables
Yolk Dressing
Greens with touch of vinegar served with egg yolk
Entrée
Slow-roasted Lamb Shank
with soy sauce and sautéed mushrooms
Duck Confit
Crispy duck leg with signature apple-based sauce
Tournedos Rossini
Tenderloin steak topped with grilled foie gras
Fish Steak
Pan seared sea brass with signature sauce
Baked Salmon
Japanese-style baked salmon with grilled vegetables
Trout Fillet
Steamed trout fillet with japanese yuzu sauce
Desserts
Sponge Cake
Topped with raspberries and secret cream
Apple Tart
Apple tart cake with vanilla ice-cream
Tiramisu
Original Italian Tiramisu with chewy texture
Blueberry Lava
Signature blueberry stuffed cheese cake
“I want my cooking to reflect the rugged nature and climate of the cold north. I want to create a progressive environment that has a emphasis on the outstanding produce of our region.”
– CHEF JENSEN
beer
New England Sea Hag IPA
Ballast Point Big Eye IPA
Brooklyn Brown Ale
Westmalle Trappist Ale
Einstok, White Ale
Crate Brewery, IPA
Sambrooks London Pale Ale
Meantime London Lager
Crate Brewery, IPA
Guinness, Dry Stout
Wine
Felsina, Fontalloro 2009
Loimer, Langenlois 2013
Château de Ferrand, St. Emilion 2009
Domaine Ganevat, J’en Veux 2011
Francois Villard, Saint Peray 2013
Sauvé de la Citerne, Mas Coutelou
Coteau D’Aix En Provence, Château Bas
Troubadour, Dansault
La Mère Lach’Nous, Bruno Duchêne
Sancerre “Akmèniné, Sébastien Riffault”
