AppetizerTartare of beef tenderloin or roe deer served with pickled onions, dijon mustard, chopped tarragon, caramelized hazelnuts and mayonnaise flavored with home-made smoked bacon served with a slice of artisanal wholemeal breadSoupRoyal broth with homemade egg noodles, vegetables, chopped parsleyorTripe soup with wheat bunorPeppery goulash soupMain courseStuffed beef scions in dark sauce with dried mushrooms served on roasted buckwheat groats and with pickled cucumberDessertHomemade apple pie with whipped cream and a scoop of vanilla ice cream
Amuse boucheOyster with cucumber granita, sour cream and chivesAppetizer ICarpaccio of St. Jacob mussels with applesauce, dill, roe and chive oilAppetizer IIBeef tartare with boletus-truffle mayonnaise, marinated peppercornsSoupTopinambur cream with roasted butter, crispy bacon and chive oilMain course IRaviolo with truffle stuffing, liquid egg yolk and parmesan cheeseMain course IISirloin of deer, red wine sauce with juniper, potato gratin with rosemaryDessertMille feuille with rose cream and fruits