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
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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
-or:
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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