Spring menu 2.4.-31.5.2013

Creamy asparagus soup with almond and zucchini salad 12,00

Scallop ceviche with tomato and avocado salad, chermoula vinaigrette 16,10

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Fried breast of spring chicken and poached chicken leg with potato fondant,

spring vegetables and dark Marsala sauce 24,00

Perch fillets seasoned with smoked salt and herbs, potato and fennel purée and orange foam 26,90

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Lime pie with vanilla ice cream 9,80

Raspberry sorbet with garden berries and Moscato d´Asti 9,80