New Years Eve Dinner


Amuse Bouche
Prawn terrine

in Sherry and dill with artichoke and scallop

Tom Yum soup

with chicken spit

Tranche of Norwegian cod

on sepia risotto, green asparagus, tomato tongues and Jabugo ham foam

Sorbet of Rothaus beer

in honey stock

Crepinette from calf

on truffled potatoe puree with brussel sprouts and black salsify

Semolina flummery

on pistachio sauce and Grand Manier oranges