Dinner
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Starters |
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Main courses |
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Spit of monk fish, pulpo
and kasawa coal with guacamole and ginger |
EUR 34 |
Pan fried pike perch with marinated oxtail and lambs lettuce |
EUR 38 |
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Salad nicoise "VAU" with raw marinated tuna fish |
EUR 34 |
Roasted halibut with raisin vinaigrette, ajvar and falafel |
EUR 38 |
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Rolled pigs head with sauce gribiche and langostino |
EUR 32 |
Variation of lamb, saddle, shoulder, ham with bulgur and fennel marmalade |
EUR 38 |
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Pigeon breast with foie gras, tea smoked consommé and baked strudel |
EUR 36 |
Saddle of lardo of Mangalitz-pork with liquorice, peach and chanterelles |
EUR 38 |
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Soups and second course |
Dessert |
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Soup of young carrots with quail corned beef and mustard |
EUR 24 |
Iced chocolate "VAU" with
canellée and white granitée |
EUR 18 |
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Consommé and fillet of beef with pak choi, pickled pearl onions and soy jelly |
EUR 26 |
Mille-Feuille of braised rhubarb and rice pudding cream with raspberries |
EUR 17 |
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Tarte tatin with marinated
Rum-raisins and balsamic ice cream |
EUR 17 |
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Lemon and thyme
soufflé with sour cream and pickled cherries |
EUR 17 |
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