Special

18 JANUARY - 21 FEBRUARY
 

 
SHRIMPS WITH TAPENADE STUFFED SQUID
in white wine sauce

FISHERMAN'S SOUP FROM SZEGED
with fish fillet

SMOKED PORK SHANK RAVIOLI
in goat cheese sauce

TROUT FILLET
with green lentil and vegetables ragout, sour cabbage sauce

BONELESS CHICKEN TIGHTS
with tarragon green pea purée, wild mushrooms and garlick foam

PORK SPARE RIBS WITH ZA'ATAR
carrot hash browns and tabboluleh salad

FILLET OF BEEF IN YORKSHIRE PUDDING
potato purée, creamed corn and horseradish whipped cream

VARIETY OF DUMPLINGS
with sour cherry, ricotta and sugar free plum jam

 
 
 22 FEBRUARY - 21 MARCH
 
 

Hummus
 
Roasted pepper cream soup
 
Ricotta and pumpkin ravioli
 
Nile zander fillet with red lentils
 
Roasted baby chicken with gnocchi
 
Pork loin with  apple-fennel sauce
 
Osso buco with polenta
 
Cheesecake