New Year’s Menu

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Aperitif 2017 with Champagne.
Accompanied by Goose liver skewers with mango, beetroot and St. Jakobs fruit

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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

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A bisque-cappuccino of prawns perfumed with fennel, dill and saffron-flowers.

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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

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Freshly twisted lemon sorbet with yoghourt and lemon balm as refreshment.

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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

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Dessert of the old classic forest spirit. (Saint-Sylvestre)

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“Happy New Year’s 2018”

Glass of Champagne “Michel Furdyna” à Celles sur
Ource Carte Blanche Brut – Médaille d’Or

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The coffee table with freshly made cookies and “Pralinette” garnish.