Christmas Menu 2018

Aperitif: a glass of Champagne blanc de blanc, brut
Boletus consommé with inlet of wild rabbit
truffle, veggie pearls, mushroom and herbs
Fried filet of char from our own fishfarm
with beetroot risotto, horseraddish-foam, bread chip and braised tomato
Fried rack of venisson unter a almond-cookie crust
with celleriac-pureemorrels, mushrooms, potato gnocchi and portwine jus
Beef-filet sous vide/optional instead of venisson
Best of valrhona chocolate:
Chocolate-cocos vienetta
chocolate-oliveoil mousse
mousse of white and dark chocolate
vanilla foam/berries/raspberry sauce

75,- incl glass of Champagne
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