Main courses
Menu
Mains
| Grilled quail (quail baked with bulgur and spices) | 250 g | 114-00 |
| Grilled chicken with cream sauce (chicken filet with supposed spinach and cream sauce) | 205g | 129-00 |
| Chicken in Provence style (chicken, mushrooms, onion blue, barbecue sauce) | 300 g | 120-00 |
| Pork steak with sour - sweet pepper (juicy pork hens, with sweet pepper and barbecue sauce | 150/50g | 156-00 |
| Steak Striploin (New York) (fillet part of beef with bright taste and pepper sauce) | 280/50g | 186-00 |
| Club steak (thick edge of long spinal muscle with rib bone) | 280/150/50g | 174-00 |
| Tomagawk steak (ribay steak on the bone with whole rib bone) | 550/105g | 336-00 |
| Round Steak (steak of straight muscle of the thigh with seasonal salad) | 180/150/100 g | 141-00 |
| Salmon with carrot mousse and fennel (salmon fillet with spinach, fennel and carrot mousse) | 200 g | 228-00 |
| Perch with lime flavor (fried pike perch with vegetables in lime sauce with sesame seeds) | 120/120 g | 138-00 |
| Rak of lamb (lamb chicken, young potatoes, Cherry tomatoes, Barbecue sauce) | 180/150/50 g | 192-00 |
| Paste a la Carbonara | 250g | 75-00 |
| Paste a la Bolognese | 300g | 87-00 |
