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Season’s Menu

67,00 €

4 courses

Salmon and scallops ceviche
with avocado and pico de gallo

Fennel soup with goat cheese
caramelized carrot and spring onion

Red deer venison steak with false morel sauce
roasted jerusalem artichoke and asparagus

Licorice pannacotta with lemon ice cream
licorice meringue and citrus jam

MENUS 67
WINES 33

Figaro A La Carte

STARTERS

Salmon and scallops ceviche 14
with avocado and pico de gallo

Tiger prawns with Ventresca mayo 15
anchovies, pickled red onion and bread

Beef tartare with parmesan dressing 14
cucumber and capers salad and yolk

Roasted beef bone marrow and caramelized onion 13
green peppers, aioli and bread

Rye-flavoured esgarcots Au Gratin 13
bacon, blue cheese and garlic, served with bread

Fennel soup with goat cheese 13
caramelized carrot and spring onion

MAIN COURSES

Fried salmon and whitefish with bouillabaisse sauce 27
shrimps, roasted sweet pepper and fennel

Grilled sirloin steak with green peppercorn cream sauce 27
green beans with bacon

Beef a la Figaro 30
sirloin steak with red wine sauce and aioli fried jalapeños and fresh tomato salsa

Red deer venison steak with false morel sauce 29
roasted jerusalem artichoke and asparagus

Grilled beef liver and butternut squash risotto 26
pomegranate port wine syrup and blue cheese

Grilled asparagus and butternut squash risotto 26
caramelized fennel, poblano pepper and pomegranate

Coeur de Filet Provencale 58
Roast beef tenderloin with garlic butter, garlic potatoes and red wine sauce

Dish for two

SIDES

Complete your steak with side dish

Roasted vegetables 6
Butternut squash risotto 6
Garlic potatoes 6
French fries 6
Jalapeño potato purée 6

DESSERTS

Ginger sorbet and matcha granola 12
coconut foam and passion fruit

Licorice pannacotta with lemon ice cream 12
licorice meringue and citrus jam

Elderflower financier with rhubarb and white chocolate ice cream 12
salty caramel

Cheese platter 13

Winebistro A La Carte

TAPAS

Patatas Bravas, spanish potato cubes with aioli and tomato sauce 6
Spicy spanish Iberico pork sausage 9
Dry-cured spanish Iberico pork 10
Cheese platter and fig jam 13

TO SHARE

Tapas Españolas 27/52
– Marinated olives
– Pimientos de Padron with olive oil and salt
– Patatas Bravas 
with aioli and tomato sauce
– spanish cheese with fig jam
– Ortiz anchovies
– Dry-cured Iberico pork
– Chorizo
– Bread

Tapas Finlandesas 27/52
– Mustaleima emmental, Aura Gold and Valma cheeses with fig jam
– Cold-smoked horse and pickle
– Cold-smoked salmon with pickled onion and sour cream
– Deep fried vendace with crayfish mayo
– Malt bread with garlic butter

MAIN COURSES

Chicken caesar salad 18

Butternut squash risotto 14
caramelized fennel, poblano pepper

Cheese BRGR 20
Brioche bun with 160g ground beef patty,
bacon, cheese, horseradish mayo, tomato and pickle. Served with fries

Salmon BRGR 20
Brioche bun with fried salmon and whitefish, ventresca mayo, tomato and pickle. Served with fries

Beef a la Figaro 35
sirloin steak with red wine sauce and aioli,
fried jalapeños and fresh tomato salsa. Served with garlic potatoes

SWEETS

Ginger sorbet and matcha granola 12
coconut foam and passion fruit

Licorice pannacotta with lemon ice cream 12
licorice meringue and citrus jam

Elderflower financier with rhubarb and
white chocolate ice cream 12
salty caramel