NEW YEAR’S EVE MENU 2016

AMUSE GUEULE
TUNA CARPACCIO

* * *

LOBSTER BISQUE

* * *

SMOKED BARBARIE DUCK BREAST
WITH JUNIPER CRUST, QUINCE AND POMEGRANATE

* * *

PASSION FRUIT CARDAMOM SORBET

* * *

DUET OF VEAL FILLET - WITH PORCINI CRUST / BAKED SWEETBREAD -
WITH ELDERBERRY JUS, GREEN ASPARAGUS AND BLACK SALSIFY

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VARIATION OF ALMOND MILK
- CRÈME BRÛLÉE / PARFAIT / CAKE -  WITH CRANBERRY
OR
SELECTION OF FRENCH RAW MILK CHEESE


VEGETARIAN

AMUSE GUEULE
VEGETABLES BAKED IN TEMPURA PASTRY

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CREAM SOUP OF CHESTNUTS WITH PUMPKIN SEED OIL

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GOAT’S CHEESE FROM THE OVEN WITH ORANGE CHICORÉE,
SPINACH SALAD AND CRANBERRY

* * *

PASSIONSFRUIT KARDAMOM SORBET

* * *

PORCINI MUSHROOM RAVIOLI WITH HAZELNUT BUTTER,
GREEN ASPARAGUS AND WINTER TRUFFLE

* * *

VARIATION OF ALMOND MILK
- CRÈME BRÛLÉE/PARFAIT/CAKE - WITH CRANBERRY
OR
SELECTION OF FRENCH RAW MILK CHEESE


- SUBJECT TO CHANGE -