November and December 2019

NOVEMBER AND DECEMBER 2019

Ravioli with Norway lobster, pumpkin and parsley served with crispy salsify in creamy mussel soup with saffron.

Oven-baked codfish served with Bacalao, sprinkle of dried black olives, caramelized onion shells and mild bouillon sauce.

Carpaccio of organic salmon sprinkled with capers salt and fried capers flower,

served with avocado cream and salads with herbs.

Fillet of beef served with parsley purée, fried mushrooms and pickled pearl onions.

Fried onion rings, veal sauce seasoned with apple juice and potato purée with browned butter.

Stuffed breast of pheasant and crispy leg served with roasted kale, grapes and mushrooms in port sauce and small fried potatoes.

Chocolate tart with salted caramel, vanilla pickled pear and ice cream.

Walnut mousse with homemade pickled walnuts, cranberry juice and crisp cinnamon.

Roasted duck breast and confit of organic rib roast with cracking pork rind,

served with homemade red cabbage and baked apple.

Sugar potatoes, Waldorf salad and Christmas sauce on the side.

Risalamande with pickled cherries in warm sauce.

Can be served in bowls for the entire table or served in portions.