*Amuse Bouche

STARTER
Foie Gras and Apple
crème bruleé, praline in bisquit with apple sorbet
20.5

SOUP
*Cappuccino of Wild Mushroom
with truffle oil
7.9

MAIN-COURSE
Loin of Lamb with Rosemary
vegetable-potato "Groestl"
Szegediner Gulasch with Sauerkraut
36.5

Small Cheese Course
8.9

DESSERT
*Callebaut Chocolate
praline, mousse, espuma,
parfait and ice-cram
14.5
Espresso
Lamb Six Course Menu 77.5 ----- Lamb Four Course Menu 53.5

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs can increase your
risk of foodborne illness, especially if you have certain medical conditions