Amuse-Bouche
Oyster · Champagne Jelly · Caviar · Tarragon Oil
Braised Pork Croquette · Apple-Mustard Emulsion
Buckwheat Blini · Cold-Smoked Salmon · Sour Cream · Chives
Wine: André Jacquart, 1. Cru Vertus Expérience Extra Brut, Chardonnay - Champagne, France
1st course
Cured Halibut
with Horseradish Emulsion · Cucumber Gel · Marinated Fennel · Pickled Mustard Seeds · Bronze Fennel
Wine: Crianza Sobre Lías, Terra de Asorei,
Albariño, Galicia, Spain
2nd course
Poached Lobster Tail
with Rich Lobster Bisque · Sea Buckthorn Purée
· Dill Oil
Wine: Ken Wright Cellars Chardonnay, Willamette Valley, Oregon
3rd course
Roasted Ribeye
with Truffled Pommes Anna · Celeriac Purée · Preserved King Oyster Mushroom · Dark Cherry Sauce
Wine: Mas des Restanques, Gigondas,
Grenache & Syrah, Rhône, France
Dessert
End the evening with a serving of Caramelized Pear & Sablé Breton Tart with White Pepper · Blue Cheese & Honey Ice Cream · Salted Hazelnut Crunch
Wine: Domaine Guillaman, Frisson d'Automne Gros & Petit Manseng - Côtes de Gascogne, Frankrig
Obs. The restaurant closes at 23.00, where we say goodbye for tonight and wish everyone a Happy New Year. We are looking forward to an enjoyable evening!