MOKKA Café & Restaurant

9750,-

MENU I.:

Beef tenderloin carpaccio with ruccola salad and parmesan flakes

Eggplant cream soup with walnut oil and blue cheese ricotta V

Butter fried John Dory fillets served with a grilled paprika sauce, smoked potatoes and truffle spinach

Chocolate soufflé with red wine strawberry ragout and orange vanilla ice cream

9270,-

MENU II.:

Thai chicken soup with king prawn

Lamb chops with tricolour potato cake and green pepper cranberry sauce

Rhubarb filled marzipanpie in a white chocolate and rum sauce

10660,-

MENU III.:

Goose liver cake with tangerine, lamb’s lettuce in avocado oil, and a home-made raisin fruitcake

Beef tenderloin goulash soup with small dumplings

Roasted suckling pig with fried cabbage filled potato balls, fried onions and sweet bread sauce

Grape tortilla cake with honey - poppy seed ice cream, with violet flower sugar crystals

tapas platter With each serving a minimum of six tapas can be chosen along with the tapas-base!

600,-

tapas base: lettuce base, oven baked bread plus 2 tomato bread slices

900,-

Chilli flavoured beef tenderloin sausage

900,-

Goose liver crème brûlée

800,-

Walnut Ricotta cream rolled in parma ham

600,-

Japanese style chicken ball fried in breadcrumbs, served in a sweet chilli hoisin sauce

800,-

Sun-dried tomatoes and green asparagus rolled in chicken brest

900,-

Spring roll (V)

600,-

Paprika stuffed olives in parsley oil (V)

800,-

Marinated egg-plant with goat cheese (V)

700,-

Redlentils and cherry tomatoes marinated feta cheese (V)

600,-

Garlic hummus with grilled bell pepper (V)

900,-

King prawn with wasabi tempura

800,-

Smoked eel with celery and apple chutney

1000,-

Avocado salmon mousse with salmon caviar

900,-

Grilled scallop in saffron - lemon sauce

900,-

Trout mojito

SOUPS...

1390,-

Eggplant cream soup with walnut oil and blue cheese ricotta V

1690,-

Beef tenderloin goulash soup with small dumplings

1590,-

Thai chicken soup with king prawn

STARTERS...

2890,-

Mirin marinated salmon in a creamy fish-jelly, served with balsamic fennel salad and a dried cranberry blood orange chutney

3390,-

Goose liver cake with,tangerine, lamb’s lettuce in avocado oil, and a home-made raisin fruitcake

2790,-

Beef tenderloin carpaccio with ruccola salad and parmesan flakes

4590,-

Mixed green salad with mint flavoured cucumber yogurt dressing and a grilled baby lobster

2390,-

Green asparagus wrapped in Prague ham, sautéed in butter and served in ricotta, chive and horseradish sauce

2980,-

Chanterelle risotto with grilled goat cheese (V)

4890,-

Saffron laganelle in lemon balm sauce, served with scallops fried in ginger oil

2680,-

Truffle risotto with mascarpone -parsley mousse (V)

2180,-

Home-made ravioli with a sage lamb stew filling, with tomato sauce

1490,-

Spaghetti with tomato sauce and cheddar cheese (V)

1690,-

Deepfried chicken breast stripes in cornflakes coating with French fries and honey mustard sauce

3990,-

Butter fried John Dory filletand served with a grilled paprika sauce, smoked potatoes and truffle spinach

3690,-

Pepper butter confit freshwater catfish fillets baked with ratatouille, with butter-fried rosemary potatoes on the side

4550,-

Grilled sword-fish steak with smoked Turkish hazelnut basmati rice, served with red curry and flavoured elderberry sauce

4390,-

Salmon steak in a green pistachio citrus crust, served with grilled vegetables and feta capers salsa

3790,-

Monkfish and king prawn rendezvous with wasabi lasagne

3490,-

Basil baby chicken baked with sweet bell pepper, spinach salad, red rice risotto on the side

3290,-

Breast of chicken quesadillas with sour cream and salsa

2990,-

Chicken breast quesadillas with sour cream and salsa

3990,-

Beef tenderloin quesadillas with sour cream and salsa

4790,-

Grilled goose liver served in a brioche, with ginger flavoureda pumpkin cream, and caramelised lychee

3890,-

Roasted suckling pig with fried cabbage filled potato balls, fried onions and sweet bread sauce

5890,-

Lamb chops with tricolour potato cake and green pepper cranberry sauce

3780,-

Rosy pink breast of duck with home-made cashew rucola chocolate noodles, and raspberry glaze

4490,-

Saddle of venison in red wine confit with tarragon potato doughnut and red onion plum jam

5990,-

Grilled beef tenderloin steak with goat cheese stuffed savoury bell pepper, green ricotta gnocchi and sage butter

6190,-

Grilled beef tenderloin steak with goose liver, bleu mountain coffee flavoured roasted porcini, saffron corn polenta and garlic spinach

1580,-

Chocolate soufflé with red wine strawberry ragout and orange vanilla ice cream

1790,-

Rhubarb filled marzipanpie, served in a white chocolate and rum sauce

1490,-

Raspberry and ricotta cream served in cup with caramelised strudel chips

1690,-

Grape tortilla cake with honey and poppy seed ice cream, with violet flower sugar crystals

1390,-

Fruit platter

3780,-

Spanish cheese plate