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Starters
Salmon marinated in citrus, dill and green
pepper with herb croutons
Or
Goose carpaccio with amber cheese, capers and thyme oil
Soups
Cream of roasted brown mushrooms with truffle oil
Or
Guinea fowl consommé with noodles and quail egg
Main course
Pikeperch in crayfish sauce with beetroot risotto and
wild broccoli
Or
Beef cheeks with truffle purée, cherry relish
and green pepper demi-glace sauce
Desserts
Cheesecake with roasted white chocolate on raspberries
Or
Chocolate mousse with strawberry sauce
flavoured with pepper