|
Amuse Bouche
*
Scallop shell with onions-sherry confit, sprouts and pine kernel dressing
*
Codfish on aubergine-spices sugo and tomatojus
*
Lamb on beanspanaché and garlic pomme dauphine
*
Stew of chick and lobster with aspergus and tarragon rösti
*
Vacherin Mont d'Or with dried tomato melted and Olivenbread
*
Variation of pear and liquorice
*
Pastry
*
A glas Champagne at midnight
|