Starters
French rock oysters and red prawns | mignonette sauce
chester bread
Freshly sliced yellow fin tuna & hamachi | avocado | yuzu vinaigrette
Sesame BBQ sauce
Salmon, trout and char caviar | crème fraîche | buckwheat blini
Freshly marinated lettuce | buttermilk dressing | pickled prawns croutons
Breton turbot ceviche | chilli | coriander | ginger
Pink roasted venison loin | red onion marmalade | black walnuts
Lamb's lettuce pesto
Pumpkin terrine | apple chutney | bitter salads
San Daniele from our slicing machine
Balsamic onions | grissini | pickled tomatoes
Beef carpaccio | winter truffles | pine nuts | rocket | parmesan cream
Soup
Champagne soup with grapes
Main courses
Live grilled fillet of Bavarian heifer | port wine jus
Saltwater prawns | Béarnaise sauce
Black feather chicken stuffed with parsley farce
Cod fillet | lobster sauce | Physalis
Monkfish cutlet | saffron beurre blanc | lime
Linguine from the parmesan wheel | winter truffle | parmesan sauce
Potato and pear gratin | pumpkin purée | truffle spaetzle
glazed winter vegetables | ratatouille
braised pointed cabbage | chickpea-spinach
Dessert
Selection of cheeses | dried fruit | fig mustard
Exotic fruit platter
Chocolate fountain | Fruit skewers
Yuzu crème brûlée
Various Fruttinis
Nougat-lasagne | port wine figs
Riesling foam | raspberries
Ivoire chocolate mousse | passion fruit pearls
Live dessert station
Crêpe Suzette | Praline sauce