Menu a’la carte Refectory Restaurant

vegetables, tofu, coconut milk, curry

mixed lettuces, vegan Parmesan, cherry tomatoes, sweet chili vinaigrette

truffle oil, vegan Parmesan, rocket salad

asparagus, mascarpone, profiteroles

pike-perch, trout, celery, tomatoes

sauerkraut, pork rib, vegetables

onion, porcini mushrooms, bay bolete mushrooms

as recommended by the Chef

vegetables, tofu, coconut milk, curry

shallot, capers, cucumber, chili, ponzu mayonnaise, rice crisps

onion and cranberry chutney, toast

spinach, chanterelle demi-glace

cucumber, apple, dill, capers, lemon emulsion

mixed baby lettuces, heirloom tomato, croutons, basil and mint pesto

mixed lettuces, lamb’s lettuce, caramelised pear, radish, yoghurt dressing, croutons

mixed lettuces, beetroot, walnuts, raspberries, honey mustard vinaigrette, croutons

mixed lettuces, vegan Parmesan, cherry tomatoes, sweet chili vinaigrette

potato chicche, red cabbage with apple, sea buckthorn demi-glace

buttery mashed potatoes with wild garlic, fried cabbage with porcini mushrooms, poached egg

fondant potatoes, Brussels sprouts, portobello mushrooms, Madeira sauce

rosemary confit potatoes, fondant beetroot, raspberry sauce

sweet potato fries, grilled vegetables, cognac pepper sauce

spinach, Gorgonzola sauce, cherry tomatoes

buttery mashed potatoes, sautéed asparagus, lemon sauce

green pea purée, salsify with spinach, butter sauce with caviar

lotus root, grilled zucchini, browned butter

potatoes au gratin, pak choi, beurre blanc sauce with spring onion

truffle oil, vegan Parmesan, rocket salad

shortcrust pastry, chocolate, raspberry mousse

pistachio cream, rose preserve, praline paste

dark chocolate, mint, fruit vinaigrette

Hot raspberries and whipped cream 

Onion chutney, celery stalk, pear, grissini sticks

with mashes

with Homemade Pasta 

Cream sauce, potato slices, carrot salad

Fries, cucumber salad

in Bolognese Sauce with Mozzarella 

 with Fries 

Whipped cream, fruit, maple syrup

as a reward after eating the whole dinner