MOKKA Café & Restaurant

9000,-

MENU I.:

Beef tenderloin carpaccio with rocket and parmesan flakes

Butter fried St. Peter’s fish fillet with grilled bell pepper sauce, smoked potatoes and truff

Chocolate soufflé with Grand Marnier strawberry ragout and almond vanilla ice cream

9320,-

MENU II.:

Thai chicken soup with king prawn

Grilled lamb T-Bone with chestnut rose-leaf ragout and butter fried rosemary potatoes

Strawberry cake with Calvados honey and green apple ice cream

9790,-

MENU Ill.:

Goose liver cake layered with honey gingerbread, served with maple syrup and pear chutney

Beef goulash soup with small dumplings

Crispy roasted suckling pig with clove bread sauce, served with cabbage baked in pastry and fried o

Caramelised apple baked in sweet pastry, served with Turkish delight cappuccino ice cream

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,-

Wasabi king prawn tempura

900,-

Soy marinated coconut St. Jacob’s scallops tempura fried in flakes

800,-

Chilli tuna spread with pale celery and quail egg

700,-

Crisp capers seafish tidbits

800,-

Green curry marinated crayfish meat

800,-

Chorizo with Spanish potatoes

800,-

Lemon spinach and crayfish wrapped in a breast of chicken fillet

900,-

Beef tenderloin sausage

900,-

Goose liver crème brûlée

700,-

Breast of chicken salad wrapped in savoy cabbage, served with olives

700,-

Orange and lemon marinated olives (V)

700,-

Smoked aubergine spread with grilled bell pepper (V)

600,-

Moorish style bean spread with grissini (V)

900,-

Fried garlic bolete mushrooms marinated with pickling onions and parsley (V)

800,-

Spring roll (V)

1290,-

Cream of celery soup with puréed pineapple, puffed rice and basil oil (V)

1550,-

Beef tenderloin goulash soup with small dumplings

1550,-

Thai chicken soup with king prawn

2880,-

Goose liver cake layered with honey gingerbread, served with maple syrup and pear chutney

2450,-

Beef tenderloin carpaccio with rocket and parmesan flakes

3290,-

Shrimp in a spicy hot coating with ricotta and chive yogurt and a fresh mixed salad

2390,-

Monkfish liver wrapped in Parma ham, served with mixed rocket salad and a vinegar mustard dressing

1950,-

Rocket salad with grilled breast of chicken fillet and marinated cherry tomatoes

2280,-

Bolete mushroom risotto with parmesan cheese (V)

2450,-

Scallop rissoni with shrimp, coconut milk and Thai lemon balm

3480,-

Beef tenderloin strips tossed in pappardelle, served with pesto and sun-dried tomato butter

1780,-

Spaghetti al oglio (V)

4380,-

Grilled butter-fish fillet served with basil butter and spinach and truffle tagliatelle

3890,-

Salmon fillet confit with Thai lemon balm and coconut milk, served with wheat pilaf and steamed spin

3780,-

Butter fried St. Peter’s fish fillet with grilled bell pepper sauce, smoked potatoes and truff

4380,-

Smoked English red tuna fillet with coriander flavoured poached egg, Japanese salsa and soy flavoure

6890,-

Grilled and sherried giant shrimp with warmed cashew nut and bulgur wheat salad

2790,-

Grilled breast of chicken fillet with a mustard tarragon sauce, marinated cherry tomatoes and leek g

2980,-

Breast of chicken quesadillas with sour cream and salsa

3880,-

Beef tenderloin quesadillas with sour cream and salsa

3580,-

Rosy pink breast of duck fillet with Aszú grape sauce, green walnut and a pecan potato doughnut

3980,-

Saddle of wild boar fillet with bolete mushrooms grilled in Tokay Aszú wine and a cranberry wild ric

3880,-

Crispy roasted suckling pig with clove bread sauce, served with cabbage baked in pastry and fried o

6490,-

Grilled lamb T-Bone with chestnut rose-leaf ragout and butter fried rosemary potatoes

5980,-

Grilled beef tenderloin steak with sherried shrimp sauce, pine nut spinach and roast potatoes

5980,-

Grilled beef tenderloin steak with goat cheese stuffed savoury bell pepper, green ricotta gnocchi an

4680,-

Grilled goose liver on a honey cake, served with Port wine reduction and caramelised strawberry

1250,-

Cardamom potato ball with strawberry and mango filling, served with a coconut rhubarb sauce

1480,-

Caramelised apple baked in sweet pastry, served with Turkish delight cappuccino ice cream

1480,-

Chocolate soufflé with Grand Marnier strawberry ragout and almond vanilla ice cream

1480,-

Strawberry cake with Calvados honey and green apple ice cream

1250,-

Fruit platter

2980,-

European cheese platter