OUR RECIPE
“Amos” au gratin. Just one of our many specialties.
Succulent slices of tenderloin are broiled in a frothy mixture of finely diced shallots and olive oil. Strips of red pepper covered with crushed garlic along with sliced mushrooms and a special seasoning (the chef’s secret) are added. A unique scent rises from the pan. After a few minutes this is placed on a layer of potatoes, covered with cream and cheese and baked au gratin. When the cheese has turned a golden brown, our meal is ready for a sprig of parsley and a rucola leaf.
