February 25, 2017


Chef’s Tasting Menu

Caviar and Parsnips
7x Beef and Sunchokes
King Crab and Brussel Sprouts
Foie Gras and Blackberry
Quail Egg and Potatoes
Halibut and Celeriac
Linonberry Kombucha
Sweetbread and Black Currant
Isterband and Fermented Cabbage
Venison and Red Beets
Saint Maure and Pear
Grape and Meringue
Arctic Bird’s Nest

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