Menu a’la carte Refectory Restaurant

oyster mushrooms, vegetables, ginger, marjoram

olives, arugula, red onion, pepper, vegan feta cheese, vinaigrette

peas, green beans, young spinach, arugula, vegan cheese

sweet potato purée, grilled zucchini, peas

horseradish purée, bacon

zander, burbot, bream, tomatoes

porcini, bay bolete, gray dumplings

thyme, cheese croutons

as recommended by the Chef

marinated porcini, mustard mayonnaise, shallot

citrus, lamb's lettuce, pomegranate

mushroom purée, young spinach

roasted beetroot, beet syrup, arugula

crispy lettuce, sun-dried tomatoes, olives, basil

grilled turkey, romaine lettuce, parmesan, croutons

crispy lettuce, citrus, pomegranate

leek puree, young spinach, peas, demi-glace

buttery purée, romaine lettuce, cucumber, poached egg

broccoli, young broad beans, roasted celery puree, confit potato, demi-glace

bacon, red cabbage with apple, crispy potato cake, cranberry

fondant potatoes, portobello, confit tomatoes, Jerusalem artichoke, pepper, demi-glace

parsley purée, young spinach, zucchini, chanterelles, lemon-butter sauce

creamy Savoy cabbage, gratin potatoes

cracklings, spring onion

young spinach, pesto, arugula, amber

pistachios in caramel, meringue, amarena cherry

cinnamon ice cream, English sauce

white chocolate mousse with blackcurrants, chocolate bark, moss

pear chutney, celery, apple, crackers

with rice

with home made pasta

with tartare sauce, roasted potatoes and green peas

with tomato sauce and cheese

baked with cheese and tomatoes, with french fries and cucumber salad

ham & cheese, with french fries and tomato sauce

with cream and fruits

as a reward after eating the whole dinner