Bourla

Mushroom toast with shallot, garlic, and flat parsley.

Burrata mozzarella with Italian tomatoes and basil.

Beef carpaccio with parmesan and cashew crumble.

Cold roasted veal served with tuna sauce.

Goose rillette served with pickled vegetables and toast.

Gravad lax on papadum with guacamole, sour cream, and horseradish.

Scampi prepared with garlic, red pepper, and tomato.

Mashed potatoes with North Sea shrimps, samphire, shallot, and sour cream.

Thai beef salad with a spicy marinade.

Spaghetti with truffle salsa, smoked bacon, sour cream, and sage.

Spaghetti with tomato, anchovies, olives, and capers.

Chicken fricasee with meatballs in white creamy sauce and fries.

Virgin fricasee served with rice or fries.

Eggplant Milanese style with spaghetti, puttanesca sauce, and parmesan.

Thai eggplant curry with red curry, sweet pepper, coconut milk, and rice.

North Sea fish pan with whiting, red gurnard, shrimps, sole, prawn, mussels, and mashed potatoes.

Grilled tuna steak with pepper, asparagus, aragon, samphire, and rice.

Beef tomato stuffed with North Sea shrimps, served with fries.

Fried fish served with tartar sauce and fries or mashed potatoes.

Zealand mussels with garden herbs and Belgian fries.