Main courses and garnish

Main courses

Cod fillet flavoured with butter, boletus and herbs, served with fried potatoes, zucchini and honey mushrooms. Prepared following the old recipe	25.00
Turkey with cranberry sauce, served with potato wedges and roasted vegetables. Prepared following the old recipe	24.00
Roasted duck fillet served with caramelized apples, green asparagus, seasoned with butter and rhubarb sauce	34.00
Beef steak served with roasted vegetables, oven-baked potatoes and green peppers’ with brandy (or hot pepper) sauce	59.00
Roasted pork fillet served with boletus sauce and potato gratin flavoured with rosemary	27.00
Fondue for 4 persons (pork, chicken and turkey fillet, french potatoes, sauces)	80.00