When ordering for groups of more than six to eight people:
- The whole group order the same starter, main course, and dessert, to ensure the best service and quality. To the extent it is possible we will take into consideration personal requests and allergies.
- We must have your order at least three days before your visit.
- Pre-ordered food will be charged in full even if the group is smaller than originally planned, unless we are informed before 3 pm the day before the visit.
- In consideration to the availability of the raw materials, we reserve the right to change the menues on short notice to reach the highest level of quality
Suggested Menu 1
|
Starter
White asparagus with shellfish emulsion and nettle cream served with lemon cured halibut
Maincourse
Fried veal loin with confided rooted parsley, sweetcorn cream and bitter duck liver gravy
Dessert
Light frozen beetroot pudding with white and dark nougat served with yoghurt
Price per person 425:-
|
| Wine suggestions |
Starter
Pinot Gris, Overstone, New Zealand
|
425:- |
Main course
Cabernet Sauvignon, Neil Ellis, South Africa |
625:- |
Dessert
Pineau des Charentes, Normandin Mercier |
95:-/glass |
Suggested Menu 2 |
Starter
Fish and shellfish mousse with pepper cured cucumber
Main course
Fried fillet of turbot served with leek and cress puree and lobster vinaigrette
Dessert
Rhubarb preserved with Chinese anise and lemon with champagne sorbet and breadcrumb
Price per person 465:-
|
| Wine suggestions |
Starter
Riesling, trocken, Keller, Rheinhessen
|
425:- |
Maincourse
Cuvée Gravel, Claude Maréchel, Bourgogne
Barolo, Lanche, Sergio Barale, Chardonnay |
575:-
525:- |
Dessert
Moscato d’asti, Cascina Fonda
|
275:- |
Suggested Menu 3 |
Starter
Oyster bloody Mary with fry raw lobster and crayfish
Maincourse
Hen duckbreast with gravy of elliot black chokeberry served with onion cream with truffle and iced beetroot
Dessert
Walnuts porridge in caramel with sea buckthorn sorbet and sultana raisins
served with parisienne of ecological carrot
Price per person 465:-
|
| Wine suggestions |
Starter
Pinot Gris Réserve, Gustave Lorentz, France
|
475:- |
Maincourse
Pinotage, Neil Ellis, South Africa |
555:- |
Dessert
Korsika, Antoine Arena, Muscat |
85:-/glass |