Amuse-boucheSpring rolls with shrimp and nuoc cham sauceAppetizer ISt. Jacob mussels with mango salsa, crispy garlic chips and cilantro oilAppetizer IIMini-bahn mi with liver pate, lime-coriander sauce and pickled vegetablesSoupBeef broth with aniseed, cloves and cinnamonMain courseThai red curry with duck breast, pineapple, rice noodles and nutsDessertMango sticky rice
Amuse-boucheMarinated herring, apple mousse, caramelized red onion, currantAppetizer IDumpling with stuffing of baked potatoes and cottage cheese with marjoram and burnt butterAppetizer IIBeef tartare with lovage sauce, horseradish mousse and amber cheese chipsSoupDuck broth with lovage and homemade noodlesMain courseDuck breast, wine and cranberry sauce, parsley puree with bryndzaDessertCheesecake with halva glaze and forest fruit sauce