Stuffed lemon sole ”Curnonsky” served with puréed and crispy Jerusalem artichokes
and lemon sole fumé.
Lobster bisque served with crispy lobster soufflé and pea purée.
Marinated salmon served with cucumber, radish and dill oil.
Crisps of linseeds and marinated salads.
Beef Wellington with wild mushrooms and spinach servedwith a “fresh” tarragon salad,
roasted potatoes and port sauce.
Stuffed veal tenderloin with puree of smoked carrots served with caramelized onions,
roasted and pickled mushrooms, pommes Anna and veal sauce.
Breast of guinea fowl and croquette of the leg served with grilled artichoke heart, parsley sauté, fried potatoes and creamy chicken velouté.
Baked Alaska served with blackcurrant purée.
Crepes Suzette - Vanilla-baked pancakes served with orange sauce, caramelized almonds and home-made vanilla ice cream.
Chocolatemousse 72% and cocoa Mazarin cake and white chocolate parfait with hazelnut served with raspberry jelly, vanilla merengue and black currant dust.