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THE 5 COURSE

Appetizers

Baked scallops – smoked bouillon – pomelo – coriander

Gratinated dover sole – spinach – broccoli – cod roe sauce

Braised oxtail – beetroot – ox bouillon

 Roe deer fillet – onion – Sichuan pepper sauce

Bergamot – brown butter – pear – hazelnut

MENU 700
WINE PAIRING 700
JUICE PAIRING 700

THE 7 COURSE

Appetizers

Baked scallops – smoked bouillon – pomelo – coriander

Gratinated dover sole – spinach – broccoli – cod roe sauce

Baked celeriac – muchroom – winter truffle

Braised oxtail – beetroot – ox bouillon

Roe deer fillet – onion – Sichuan pepper sauce

Bergamot – brown butter – pear – hazelnut

French toast – crème fraîche – citrus

MENU 900
WINE PAIRING 900
JUICE PAIRING 900

A LA CARTE

STARTERS

30 gram Rossini White Sturgeon with potato galettes,

red onions, sour cream & quail eggs

300

Lobster in two servings

1) Salad of lobster claws and joints with greens & herbs

2) Fried lobster tail with artichoke, tomato & lobster bisque

275

Squid with kohlrabi, mussel sauce & caviar

180

Carpaccio of beef tenderloin with balsamic, Comté aged 60 months & truffles

200

Iced halibut with celeriac, cod roe remoulade & dill

180

Dover sole gratin with spinach, jerusalem artichoke & sauce on smoked cod roe

225

MAIN COURSES

Monkfish grilled in herbs from our garden with butter sauce and caviar

400

Roe deer fillet with onions & sauce with Sichuan pepper

400

Ox in two servings

1) Braised oxtail with beetroot & ox bouillon

2) Dry-aged sirloin with onion & mushroom

450

DESSERTS

Selection of cheeses from near and far with pan fried ryebread & walnuts

175

Bergamot foam with brown butter ice cream, pear and hazelnut

140

French toast with crème fraiche sorbet & citrus

140

Pancakes with orange & vanilla ice cream

160

 Coffee & sweets

85

 

WINE LIST

 

 All prices include VAT and are valid for 2018.