New Year’s Menu
Aperitif 2017 with Champagne.
Accompanied by Goose liver skewers with mango, beetroot and St. Jakobs fruit
Salmon lightly smoked with Padouk-wood in the oklahoma of the Chef,
in tartare with chives, dill, Anjou-shallot and extra virgin olive oil
cream aigre with sevruga caviar & frivolité of own smoked eel river.
Tariquet – Sauvignon – Gascogne
A bisque-cappuccino of prawns perfumed with fennel, dill and saffron-flowers.
Turbot stuffed with a fresh farce of lobster on caramelized belgian ground Endive and squash, oyster infusion
with Basilica and lemon grass.
Kleine Zalza Chardonnay 2015
Barrel fermented – Stellenbosch
Freshly twisted lemon sorbet with yoghourt and lemon balm as refreshment.
Marinated deer Medallion from Scotland baked in the Molteni, with wild thyme from Portugal,
Charlotte-puree of 4 celery species, with mint flavoured red pear and Apple in timbale, Jerusalem artichoke, quince,
Italian truffle and a sauce from the depths of winter.
Ribon Tinto Barrica 2014 Ribera Del Duero
Dessert of the old classic forest spirit. (Saint-Sylvestre)
“Happy New Year’s 2018”
Glass of Champagne “Michel Furdyna” à Celles sur
Ource Carte Blanche Brut – Médaille d’Or
The coffee table with freshly made cookies and “Pralinette” garnish.