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.
Beef Wellington with wild mushrooms and spinach servedwith a “fresh” tarragon salad,
roasted potatoes and port sauce.
Breast of guinea fowl and crisp croquette served with grilled artichoke, parsley sauté,
'Waldorf salad á la Moltkes' 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.