STARTER
Roasted beef tenderloin with apple- and kale salad, ”Gochujang” mayonnaise, wasabi peas and pea sprouts
MAIN
Herb baked filet of venison with fried mushrooms, wildgame sausage, roasted celeriac puré, wildgame au jus and toasted walnuts
DESSERT
Apricot tarte with roasted white chocolate ice cream, Crème Anglaise, white chocolate crunch and fresh blueberries
The menu are valid from week 40 2019 to week 1 2020
Print the menu HERE