Meat and poultry
Brioche, beef patty, cheddar cheese, mozzarella cheese, iceberg lettuce, red onion, pickles, fresh tomato, 1000 island and barbecue sauce. Serve with mustard sauce, country-style potatoes.
Ribs baked in spices, glazed with garlic barbecue sauce. Decorate with french fries and sibboulet onions.
The brisket stews for 8 hours with onions, celery and Dijon mustard. Serve with orzo pasta sauteed with onions, porcini mushrooms, oyster mushrooms, cream and herbs. When serving, sprinkle with parmesan and decorate with watercress and mini sorrel.
Serve the roast beef tenderloin medium rare with mashed parsnips, poached spinach, and a sauce based on demi-glace, barbecue, floral honey, garlic and juniper berries. Decorate with watercress.
Grill venison steak (venison is rolled with fried onions, rosemary, spices) until it is "Medium". As a side dish, we serve fern fried with onions and white mushrooms in butter. Serve with poached eggs and lingonberry sauce. Decorate with parsley oil and watercress.
Smear brioche bun with "New York" sauce, place Ribeye cutlet, mozzarella cheese, cheddar cheese, Aisberg salad leaves, pickles, fresh tomato, fried bacon. Served with french fries and New York sauce.
Smoke and bake marinated beef cheeks, serve with roasted carrots, celery cream and potatoes and serve with demi-glace and red wine sauce. Decorate with watercress, green onions and fried onions.
