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