Beef Carpaccio in Lemongrass (480 cal.)
Slices of beef tenderloin in a lemongrass marinade, Garnished with an asparagus-ginger salad and our home baked herb bread.

Beef Tea
To get the full flavors we only use the best imported beef available!
Simmered for many hours in a sealed glass with the best ingredients to make sure all minerals and vitamins are not destroyed, only a small amount of sea salt is added. Before served finished wit some market fresh herbs.

Cold cucumber yoghurt soup (160 cal.)
Made with our home made yoghurt and fresh herbs.
A real refreshment in a hot climate, nearly fat free and no salt added.

Chef’s Spa Gazpacho
Finely chopped selection of fresh vegetables in a combination with selected herbs and spices
Gives this chilled served soup a perfect taste.

Spring Salad
Fresh salads in wasabi dressing, garnished with cherry tomatoes, tofu and roasted nuts.

Mousse of smoked rainbow trout (270 cal.)
Wrapped in spinach leaves and served with a light beet root foam.

Salad from green asparagus and poached quail eggs
Served with caviar cream dressing and cherry tomatoes.

Gnocchi made from Thai potatoes
In a blue cheese sauce and served with marinated lettuce leaves.

Main Dishes

Kobe beef “Tom Yum” in hot smoke (650 cal.)
Probably the worlds best beef available prepared with the famous Thai Tom yum ingredients, not boiled (!) but cooked in a personal stone dish only using the hot smoke from all the Tom Yum ingredients. Served with grilled vegetables and our own flavored olive oils.

Grilled Monk Fish Fillet
With a mustard& herb crust, served on a light champagne foam and wild rice gratin.

Fillets of Lamb (820 cal.)
Wrapped in young cabbage leaves and steamed over an old red wine,
Served with home made gnocchi and a light blue cheese cream garnished with sun dried tomatoes.

White cabbage and lobster roulade
Poached in a dry white wine and served with black noodles and caraway sauce

Duck liver on wine leaves
With Madeira jus and glazed grapes, served with herbs stuffed ravioli.

Ballotine from lobster and salmon
Cooked in spinach leaves and served with a light fennel sauce, Pommes de Parisienne

Veal fillet under a potato crust (630 cal.)
Tender and juicy fillet of veal baked in the oven with a potato crust,
port jus and red cabbage gratin.

Desserts

Green Apple Jelly (380 cal.)
With caramelized jasmine blooms

Exotic fruit variation (420 cal.)
Glazed with mint sabayon and garnished with lemon fillets in coriander

Mango Mousse (sugar free!) (580 cal.)
Served in crispy baked almond layers and coconut sauce

Panna cotta
The famous Italian dessert made from cream, milk and fresh vanilla, before served baked with brown sugar.

Lemon sorbet
Served in a glass and covered with a warm Grand Marnier sabayon.

Omelette “Surprise”
Biscuit wrapped ice-cream covered with a foam from egg whites and finished in the oven to get golden brown and crispy.