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- Risotto, risotto of New Zealand mussels, prawn and sweet Pimiento
- Halibut, baked in vine leaves with spices and aromatics served with horseradish mash
- Sea Bass, poached in saffron olive jus, braised fennel
- Cassoulet, confit of duck with stewed pork hocks and sausages
- Kurobuta Pork Belly, braised, garlic potato puree and served with pink peppercorn sauce
- Braised lamb shank, apricots and red wine sauce
- Dutch veal rib eye steak ala Lourgues, stuffed with duck liver, anchoiade and port wine reduction
- Entrecote, Grilled and served with mashed potato (SRF Wagyu - 180 grams/230 grams) Sauces: Bordelaise sauce, Mushroom sauce or Foie Butter
- Entrecote, Grilled and served with mashed potato (US Angus - 180 grams/230 grams) Sauces: Bordelaise sauce, Mushroom sauce or Foie Butter
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