Bagatelle

Green olives marinated in herbs, lime and basil.

Spinach croquettes served with a green herb aioli.

Mixed market salad with pumpkin, sunflower seeds and vinaigrette.

Sauerkraut balls with a herb mustard cream.

Red beetroot tartare with shallots, apple, walnut, cottage cheese and corn crumble.

Potatoes with herb pesto and sour cream.

Baked Camembert in a sesame crust with lingonberry-cranberry jam.

Potato gratin with Gruyère in herb cream.

Grilled pointed cabbage with miso glaze, bean cream and chili mayo.

Lamb meatballs in a rosemary tomato sauce.

Toast with ham, béchamel and Gruyère as well as a pickle.

Veal Cordon Bleu with rosemary ham and Gruyère, served with lingonberries.

Rump steak with a pepper-cognac sauce.

Fried shrimp in a herb garlic orange sauce.

Vanilla crème brûlée.

Apple cake with vanilla sauce.

Chocolate mousse with salted caramel.