Menu Spring 2019

Cream of celeriac,  preparations of root vegetables, citrus fruits, olive oil

Antonio Arraez Cava Brut Reserva

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Ceviche of wild caught seabass, tomato, fresh garden herbs

Pinot Gris Colmar Cuvée Tradition 2016

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Cold asparagus soup, blinis with smoked wild salmon, raw milk crème fraîche

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Asparagus salad, lobster, scallop and oyster vinaigrette (+ € 5)

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Poached duck liver, beetroot, passion fruit, Szechuan pepper  (+5€)

Jordan Cabernet Sauvignon “The long Fuse” 2014

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Bisque of langoustines, turbot, fennel, apple, tarragon (+5€)

Lucien Muzard Puligny-Montrachet Blanc 2012

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“Dry Aged” sirloin, lentils “Le Puy”, foam and crisp of Parmesan

Knoll Riesling Ried Loibenberg Smaragd 2013

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Ravioli with peas, artichoke, shi-take, walnut, argula, ricotta and gorgonzola

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Slow cooked Cod, classic saffron risotto, green asparagus

Domenico Clerico Barbera d’Alba Trevigne 2015

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Monkfish, panchetta, beurre blanc vadouvan, black linguini, cauliflower preparations

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Lamb filet and stew, asparagus, pommes Anna from Malta, fermented cranberry

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Simmentaler Tournedos Rossini, duck liver, black winter truffle, rösti (+ € 15)

Luigi Oddero Barolo 2010

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Fig “à Point 2018”, Roquefort A.O.C.

Rey Fernando de Castilla Pedro Ximenez

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4 x crème brûlée, 2 warm 2 cold, vanilla, orange, macaroons, pistachio

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Chocolate white/dark, sea buckthorn from Terschelling

Des Forges Côteaux-du-Layon St Aubin 2017

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“Suzan” crepes, buckwheat, mango, passion fruit, lime

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3 courses 45€

4 courses 60€

5 courses 70€

6 courses 80€