AppetizerPotato with quark cheese, radish and chiveSoupBlood soup, apricot, sloeMain courseDuck leg, dumplings, beetrootDessertReconstruction of the St. Martin's Croissant
Appetizer (on platters)Shrimp cocktail, shrimps, mixed salads, smith apple, mango, cherry tomatoGoat cheese, pine nuts, pickled pear, fresh pear, cherry vinaigrette, arugulaTuna tartare, avocado and cucumber with mango pulp, chili, coriander and beetroot jamBeef tartare, pickled shimeji mushrooms, truffle butter, shallot, caper fruitCheese, meats, bread, butterZucchini rolls stuffed with ricotta mousse with basil, olive oil and coarsely ground pepperSoup (one to choose)Cream of white root vegetables with truffle oil and chives emulsionHarira soup on vegetables with green lentils and spices (vegetarian)Main course (one to choose)Wellington sirloin, potato gratine, Berne sauce, roasted seasonal vegetablesTurbot fillets in emulsion of pickled lemon on black pudding puree with herb saladCauliflower steak and stuffed zucchini (vegetarian)Dessert (on platters)Chocolate-orange mousse on the bottom of the brownieTart Tatin with caramelFilleted fruitWhite chocolate cheesecake
AppetizerCod Ceviche with crème fraiche, passion fruit and mango jellySoupMoroccan Harira (version without meat)Main courseFree range corn chicken breast on mustard puree with butter sauce and baby spinachDessertAlmond tart with apple mousse and vanilla ice cream
AMOUSE-BOUCHEMini-arancini with saffron sauce and prosciuttoAPPETIZER ICarpaccio of beef tenderloin with truffle sauce, arugula and parmesan crispsAPPETIZER IIRaviolo with pumpkin cream and egg yolk with roasted butter and sageSOUPCream of roasted tomatoes with basil oil with sour creamMAIN COURSELamb saddle with topinambur puree, red wine sauce, parsley chips and fried romaine lettuceDESSERTPanna cotta with rose sauce and fruitSeasonal additions on the menu may change with the season
APPETIZERGrilled halloumi with green asparagus, mint and lemon. Jacket baby potatoes saladSOUPGreen peas cream with crunchy baconMAIN COURSEConfit duck leg with white asparagus, pak choi and baked sweet potato puree with marjoram sauceDESSERTStrawberry Eaton Mess (Strawberries / sorbet / mascarpone / meringue)Kids MenuAPPETIZERSpring green peas soupMAIN COURSERoasted salmon fillet with potato purée, green asparagus and tomatoesDESSERTStrawberry Eaton Mess (Strawberries / sorbet / mascarpone / meringue)
APPETIZER 1Grilled halloumi with green asparagus, mint and lemon. Flatbread with joghurt and nigellaAPPETIZER 2Shrimp and chorizo skewers with smoked paprika emulsion and grilled garlic breadMAIN COURSEGrilled swordfish fillet with vierge sauce and baby potatoes with black olivesGreen saladsDESSERTStrawberry Eaton Mess (Strawberries / sorbet / mascarpone / meringue)Kids MenuAPPETIZERHalloumi and vegetable skewers, flatbread wih joghurtSOUPSpring vegetable soupMAIN COURSEGrilled salmon fillet with potato puree and green peasDESSERTStrawberry Eaton Mess
AMUSE-BOUCHEGoose pâté, with beetroot and horseradishAPPETIZERApple smoked sterlet with poached egg, macadamia nuts, sourcream and caviar from Konin (Antonius Caviar)SOUPGreen asparagus cream soupMAIN COURSEDuck breast with almond and thyme puree, buckwheat boiled in apple juice and beetroot flavored with bison grass and nigella ash.DESSERTChocolate cookie with fruit frozen in liquid nitrogen, violet sugar and hot white chocolate with juniperKids MenuSOUPRaspberry tomato cream with egg noodlesMAIN COURSERice with vegetables and roasted free-range chickenDESSERTChocolate mousse with strawberriesSomething special: Violet-flavored cotton candy
APPETIZERSelection of smoked fish on a horseradish panna cotta with caviar, asparagus and lemon emulsionSOUPPheasant consommé with dumplings or egg noodlesMAIN COURSERoasted guinea fowl with citrus purée, orange and cardamomDESSERTStrawberries with bison grass zabaglione and pine syrup on a chocolate crumblesKids MenuSOUPRaspberry tomato cream with jasmin riceMAIN COURSEFree range chicken with sweet potato fries and carrotsDESSERTChocolate mousse with strawberries and pistachios
AppetizerScallops with herb emulsion and pangrattato served on crispy polenta chipsSoupBaby vegetables minestrone with langoustine and pestoMidsection appetizerAsparagus risotto with taleggio cheeseMain Fish CourseRed mullet fillet with vegatable caponata, olives and capersMain Meat CourseFennel porchetta with chilli and gnocchi a'lla RomanaDessertVanilla panna cotta with raspberry sauce and mint
