Dishes on a tableCOCTAIL PARTY BUFFETHummus in three flavors with crunchy vegetables and olive oilBaked aubergine with almonds, yogurt and salsa from herbsCaramelized pear with goat cheese and rucola moussePate chicken with sour cream on butter breadProsciutto di parma with creme fraiche and melonRillette of smoked trout with cucumber and lemon oilDutch herring with marinated plum, plum vinegar and flaxseed chipSWEET BUFFETChocolate mousse with forest fruits and sea saltChia mango pudding with yogurt and almonds
Amuse boucheCroustade with mushrooms and parmesan cheeseAppetizerScallops with apple, celery, and trout caviarSoupLobster bisque with lobster meat and chivesMain courseBeef tenderloin steak with truffle sauce, fried foie gras, potato croquettes and broccoliniDessertCrème brûlée with raspberry sorbet and fresh raspberries
Antonius caviar 6* with potato pancake and ricotta cheeseCaviche of king cod with fresh passion fruit, fresh cucumber juice and dillHalf goose meat with herbal cruller and beet marinated in bison grassSmoked beef tartare with quail egg and chive mayonnaisePheasant broth with Japanese dumplings and marinated garlicLemon sorbet with elderberry spiritSkrei with French potatoes, fried pak choy and chorizo emulsionBeef tenderloin with mashed potatoes with roasted garlic, porto sauce and glazed carrotsCruller with ricotta mousse and pistachiosWhite chocolate mousse with roasted almonds and wild strawberry sauce
Tosago with potato chips, vegan sour cream and spring onionsMarinierte Rote Bete mit veganem Hüttenkäse, Johannisbeergelee und gerösteten PistazienTerrina of colorful carrots and chervil with apple chutneySmoked tofu in hoisin sauce with marinated turnipsOriental consome with shitake with vegetable dumplings and corianderLemon sorbet with elderberry spiritCauliflower steak in peanut marinade with sauce and wild broccoliRye ravioli with cauliflower and pear on roasted cauliflower mousse with pear chutney and St. Lawrence mountain oil and almond parmesanBaby pear with caramel sauce and almond crumbleChocolate mousse on water with raspberry sauce and pickled blackberries
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
StartersGalician octopus smoked on the tablePrawn with salty cake and martini jellySalmon and avocado tartare and mango vinaigretteFirst courseBaked Caccavella pasta with Bolognes sauceMain courseBeef with rocket and parmesan cheeseDessertBaba with rhumChocolate in textures and banana sphericals
Amuse boucheBuckwheat pancakes with creme fraiche and trout caviarCold appetizer"Vitello tonnato" - boiled veal slices with tuna sauce and capersWarm appetizerLobster tail with green asparagus and chives sabayon sauceSoupSoup with oysters, bacon and fennelMain courseNew Zealand lamb cutlets with spring vegetablesNew potatoes and thyme sauceDessertCoconut panna cotta with strawberry granita and fresh strawberries
Amuse boucheBuckwheat pancakes with smoked salmon and sea algae caviarCold appetizerOctopus carpaccio with seaweed salad, citrus dressing and sesameWarm appetizerFried clams of St. Jacob with cauliflower, spring peas and maturing hamSoupLobster bisque with lobster meat and herb creamMain courseBeef tenderloin steak with truffle sauceFried foie gras, potato croquettes and asparagusDessertChocolate fondant with strawberry sorbet and fresh strawberries
Cucumber in soybeans and sesameOctopus with Szechuan pepper, chili, and vegetablesFish in coconut cake with lemon sauce, coriander and mintThai rice with vegetables and eggTom Kha soup with prawnsThai fruit dessert