APPETIZERButternut squash tortellini with sage and browned butterMAIN COURSEWhite veal with winter savory, sweetbreads and beansDESSERTJoghurt jelly, pear cooked with saffron and cardamom
APPETIZERCanapésMAIN COURSE (Fish)Sea bream with oysters / quinoa / sweede / nori and sake oilMAIN COURSE (Lamb)Rack of lamb / Turnip cabbage baked in salt / red onion / Padron pepper puree / lamb jusDESSERTMeringue with mascarpone and passion fruit
Amuse - boucheHomemade bun with vegan cottage cheese and chivesAppetizer IBeetroot carpaccio with walnut grille, white smoked cottage cheese, rocket and honey-mustard dressingAppetizer IIMarinated smoked beef tartare, burnt oak oil, celery hay, sous yolk - vide, chives, breadMain course IDuck breast, carrot and orange puree, pear, carrot sous - vide, herbsMain course IICod with lovage, smoked celery puree, pickled white radish, breaded vegan black puddingPre - dessertLemon graniteDessertEclair with patissiere and roasted almonds
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
