Vorspeise:
Rindercarpaccio
Toskanisches Olivenöl | Rucola | Parmesanhobel
Zwischengang:
Karamellisierter Ziegenkäse
aus der Loire
Birnencarpaccio | Wildblütenhonig
Hauptgang:
Neuseeländisches Lammfilet
Rosmarin Drillinge | Ratatouille
oder
Heide Rinderfilet
Merlot-Rotwein Jus | getrüffeltes Nero- Kartoffelpüree
oder
Fjord Lachsfilet
Safran Sauce | Babykarotten | Babyspinat
Dessert:
Panna Cotta “á la Les Halles”
an heißem Himbeerkompott
pro Person
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