MENU

STARTERS

–Selection of bruschettas: with grilled bell pepper and goat cheese; duck confit and teriyaki aioli; spicy aubergine and herbs; cod liver with egg and chives (N) 5.50
-Grilled goat cheese with yellow beetroot chutney, praline and fresh fig (G) 6.20
–Marinated tofu cheese tempura with panko crust, soy sauce, avocado and truffle mayonnaise (L,N,V) 7.20
–Oven baked aubergine with goat cheese and truffle sauce (G,N) 7.30
–Tuna tartare with Ponzu sauce, seaweed-quinoa salad and sriracha mayonnaise (L,N) 7.50
–Steak tartare with anchovies, red onions, egg yolk, ciabatta and sriracha mayonnaise (N) 7.70
–With beer: vegetable tempura, garlic bread, cheese balls and kimchi mayonnaise (N) 6.50
–Snack platter (for two): hard goat milk cheese, Fourme d’Ambert blue cheese, cheese with fenugreek, Salame Romana salami, Salame Ventricella salami, Parma ham, marinated cucumbers, pickled artichokes, olives, sun-dried tomatoes, horseradish cream, pickled garlic with chili pepper, fig jam, hummus, mustard (P) 11.00

SALAD

-Choice of lettuce, tomato, cucumber and radish (G,L,V,N) 2.90
–Dressing: French vinaigrette (G,L,V,N) / pesto (G) / Caesar (G,N)/ raspberry vinaigrette with balsamic vinegar (G,L,V,N) / homemade mayonnaise with red hot chilli peppers and garlic (G,N)
–Extra toppings #1: chicken fillet (G,L,N) / cocktail shrimps (G,L,N) / Parma ham (G,L,N) / cold-smoked salmon (G,L,N) / goat cheese (G,N) / marinated tofu (G,L,V,N) / grilled vegetables (G,L,V,N) 2.20
–Extra toppings #2: Parmesan (G,L,N) / grilled bell pepper (G,L,V,N) / 5:10 egg (G,L,N) / red lentil hummus (G,L,V,N) / beetroot pesto (G,L,V,N) / olives (G,L,V,N) / avocado (G,L,V,N) / pickled artichokes (G,L,V,N) / sun-dried tomatoes (G,L,V,N) /dark bread chips with seeds (L,V,N) 1.60

SOUPS

-Spicy coconut soup with mushrooms (L,V,N) and salmon (L,N) / shrimps (L,N) / chicken (L,N) 3.80
–Tom Yum Ramen with buckwheat noodles and shrimps / without shrimps (L,N) 4.50

MAIN DISHES

–Mutton dumplings in creamy mushroom sauce (N) 15 pcs / 25 pcs 4.80 / 7.20
–Mushroom varenyky with sour cream and herbs (N) 10 pcs / 15 pcs 3.70 / 4.80
–Pumpkin and chickpea falafel with rocket-quinoa salad and cashew cream (G,L,V) 8.20
–Pasta with shrimps, garlic, chilli and white wine sauce (L,N) 8.50
–Pasta with wild mushrooms and creamy sauce (L,N) 8.70
–Pork tenderloin with Yorkshire pudding, pearl barley, green beans and Ponzu- butter sauce (N) 8.90
–Vegan Furger: dark bread burger with kebab, marinated tofu, beetroot hummus, parsley and chilli peppers aioli, tomato and red onions. Served with sweet potato fries (L,N,V) 9.50
–Furger: dark bread burger with an Aberdeen-Angus veal cutlet, bacon, rocket- spinach salad, tomato, parsley and chilli peppers aioli, red onions and Cheddar cheese. Served with home-made fries (N) 9.80
–Lamb meatballs with black lentils, oven baked aubergine, tomato salsa and creamy truffle sauce (L,N) 10.80
–Salmon fillet with risotto, broccolini flowers and prawn-lobster bisque sauce (L,N) 10.90
–Duck breast fillet (cooked 7 minutes) with Parmesan-millet cake and cherry-red wine sauce (L,N) 10.90

DESSERTS

–Eclair with peanut chocolate / with rhubarb and white chocolate 2.80
–Cheesecake with fresh berries (N) 3.80
–Crème Brûlée with praline and sorbet (G,L) 4.00
–Chocolate cheesecake (N) 3.80
–Black currant meringue roulade with almond flakes (G,L) 3.50
–Panna cotta tartlet with red currant jelly (G) 4.00
–Strawberry-rhubarb crumble cake 2.80
–Lime and cashew raw cake with coconut whipped cream and berries (G,L,V) 4.80
–Tartlet with cream cheese and raspberries (G) 4.00
–Sorbet (G,L,V,N) or ice cream (G,N) 1.60
–Kale smoothie with pineapple (G,L,N,V) 3.50

CHILDREN'S MENU

-Creamy chicken pasta (N) 3.50
-Meatballs with potato puree and cream sauce (N) 3.50
G- gluten free, L- lactose free, V- vegan, N- nut free