every Friday
-
-
Fish menu
“Fish belongs on the table once a week”
-
105. Tagliatelle
with salmon in cream sauce
-
106. Boiled haddock
with mustard sauce, spinach leaves and buttered potatoes
-
107. Scampis Provincial
in tomato-garlic sauce with butter rice
-
108. Fish creation
a shrimp, salmon, pikeperch and redfish fillet with lobster sauce, leaf spinach and butter rice or boiled potatoes
-
65. Prawns
in herb-garlic sauce and bread
-
66. Redfish fillet
with butter potatoes, fine remoulade and salad
-
67. Fried calamari (grilled squid)
with leaf spinach, boiled potatoes and remoulade or garlic oil
-
68. pike perch fillet
on a dill mustard sauce with buttered potatoes and leaf spinach
-
69. Salmon steak
with hollandaise sauce, boiled potatoes and salad
-
Calamari rings (breaded)
with leaf spinach, boiled potatoes and remoulade or garlic oil
-
