AleGloria Restaurant Menu
Salads
- Strawberry fields. Salad with roast beef, ruckola, oak leaf, and fruit dressing - 39,-
- Salad Verde; with baked goat cheese, spinach leaves, creamy avocado, golden garlic & parmesan crown - 46,-
- Four tomato salad with baked peppers, anchovies and baked vegetables dressing - 36,-
To start with
- Artichoke carpaccio under smoked orange duvet of salmon - 29,-
- Marinated herring with grated milt served with potatoes - 28,-
- Herring tatar with nuts and ginger on honey rye bread - 31,-
- Old time steak tartare; with anchovy - 47,-
- Baked pork shank carpaccio with horseradish flakes and homemade pickles - 27,-
- Deer carpaccio on a bed of Cranberry coulis - 56,-
Soups
- Amber flavored veal consommé - 19,-
- Traditional white borsch with a white sausage croquette - 23,-
- Ruby Borsch on raspberry vinegar and black current syrup with white bean filled ravioli - 21,-
- Hungarian whirl; cream of baked tomatoes & red peppers with a touch of goat cheese - 28,-
Warm starters
- Consommé with home made ravioli and oak vinegar - 28,-
- Truffle oil marinated St. Jacques served on crisp lentils - 38,-
- Crispy Foie Gras with black current jelly served on a pancake drizzled with Cassis - 89,-
- Prawns dipped in flavors of the south - 68,-
- Plate filled with dumplings; with Black pudding & cinnamon, veal & mushrooms, cheese & potato, spinach & Gorgonzola, and veal ravioli - 32,-
Mains
- Pasta envelope filled with goat cheese - 49,-
- Chicken DeVollaille on a baked apple preserve with truffle oil mashed potatoes & salad drizzled with sour cream and chive - 54,-
- Butter and shallot baked veal served with homemade potato dumplings crowned with onions - 68,-
- Beads of fillet steak marinated in bay leaf and sea salt, served with tomato chutney & oregano and garlic sensed green beans - 72,-
- Pink duck breast in rose sauce served with home made pasta and spicy strawberry salad - 63,-
- Wiener schnitzel served with young potatoes creamed with golden butter - 67,-
- Half a duck polish style stuffed with apples and red cabbage - 65,-
- Cod a la Sinatra with baked potatoes - 69,-
- Fresh halibut served on butter sauce & steamed tomato hearts - 76,-
- Three time wine marinated deer haunch with cream drizzled, served on a bed of boletus mushroom hats served with potato gnocchi and beetroot preserve - 83,-
- Filet steak served on hot stone - 89,-
Sides
- Green leaves with lemon & dill dressing - 14,-
- Rocket salad with cherry tomatoes in herb dressing & parmezan - 14,-
- Artichokes & fennel served in sun dried tomato pesto & parmezan - 14,-
- Olive oil blanched fresh spinach & garlic - 14,-
- Pan fried selection of vegetables - 14,-
- Beetroot filled with horseradish & apple - 9,-
- Pan fried beetroots & onion - 9,-
- Jasmine rice - 9,-
- Barley with boletus mushrooms - 12,-
- Truffle mashed potatoes - 11,-
- Home made dumplings drizzled with onions - 9,-
Sweet things
- Copa Melba; homemade vanilla ice cream, peaches & meringues - 24,-
- Truffle chocolate dream Gateau - 37,-
- Fresh pineapple under the covers of zabaglione sauce - 28,-
- Caramel basket filed with homemade marzipan ice cream- 28,-
- Black soul souffle - 31,-
- Orange and walnut Creme Brulee- 28,-
- Baked strawberries in zabaglione sauce - 29,-
- Royal meringue Pavlova Gateau; strawberries, Amaretto cream & meringue - 36,-
