red cabbage, green cabbage, carrots, and beets served with honey mustard vinaigrette
iceberg lettuce, baby greens, lettuce, anchovy, and garlic croutons. Served with parmesan aioli
variety of fresh garden vegetables, coarsely chopped, seasoned with Israeli herbs
baked in a brick oven. Served hot, glazed with garlic and olive oil
rye bread served with homemade garlic & dill butter
homemade sauerkraut, pickles, tomatoes
served with tahini, Maggie tomato salsa, and chimichurri sauce
thin slices of beets lightly glazed with olive oil, with walnuts and Roquefort cheese
beef tenderloin slices roasted with rosemary, honey, and Four Seasons Pepper. Served with mustard and red horseradish
Silky-smooth chicken liver pâté cooked in Marsala wine, served with pistachio
fresh Norwegian cold-smoked salmon fillet
fatty salty fish, marinated cold, served with pickled onions
thin slices of beef carpaccio with sliced parmesan and fresh arugula, drizzled with olive oil, lemon juice, balsamic sauce
variety of fresh vegetables and baby greens drizzled with special pear dressing, served with crumbled Roquefort cheese
champignons and portobello mushrooms, sautéed in a creamy garlic shallot sauce
cooked in a special garlic, white wine, and herb sauce
Traditional dough pockets with filling of beef tenderloin, ribeye, and onions sauteed in butter. Served with sour cream
Fresh and juicy salmon, grilled in an oven, lightly glazed with sauces
grilled chicken thigh in herb marinade
Traditional beef stew from Burgundy region, France. Braised in wine, slow cooked with herbs, root vegetables, and wine
Rich stew with soft stripes of beef fillet cooked in creamy mushroom-onion sauce
Prawns, calamari, and mussels, in Mediterranean sauce cooked with wine, vegetable stock, and butter
Fresh filet mignon cut into medallions
Fresh high-quality beef steak, served sliced on butcher block cutting board
Served boneless in demi-glace sauce
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