Name
Unit
Price
Amount
Flying Menu I
per person
43.00 €
Salad of farfalle and white skipjack with leek
Mango chutney with peanuts and chili- shrimps
Yellow Tomato confit with fried poulard and potato straw
Green gazpacho with chorizo and violet truffle chips
Foam soup of green peas with sour cream and smoked salmon
Cannelloni of courgette and aubergine with parmesan cheese and gnocchi
Butterflyfish served on a bed of stewed Fennel with Anis and Pistou
Ragout of rabbit and stone mushrooms with pearl onions and tagliatelle
Wrapped lamb filet with red curry served on artichoke bulgur
Stewed veal cheeks with vinegar-vegetables and chickpea-polenta
Buttermilk foam with grape jelly and lavender
Jelly of coconut milk with papaya and crispy chocolates
Manjari- ginger cream with a carambola ragout
Goat cheese wrapped in filo pastry with truffle-honey
Flying Menu II
per person
46.00 €
Marinated green asparagus with lacquered tuna and black sesame
Mousse of goat quark with dried pimentos and pepper crostini
Salad of borlotti beans and tomatoes with rabbit galantine
Marinated suckling pig cheeks on orange- cous cous with seeds of pomegranate
Lentils veloute with quail and truffle
Oven potatoes in filo pastry with sour cream and salmon caviar
Louisiana shrimps in bouillabaisse stock with pesto and olive potatoes
Fish and chips of black halibut with malt vinegar
Fried duck breast with pears, beans and bacon and a herb emulsion
Involtini of veal with rocket and spaghetti, Sauce cremolata
Almond soup with green apple and milk spume
Praline biscuit with fried bananas and barberry
Pineapple and raspberries in lemongrass jelly with candied mint
Crème Brûlée with pandan aroma and black-berry sorbet
Flying Menu III
per person
50.00 €
Starters and desserts from buffet
Assortment of bread with ciabatta, rye Bread and white baguettes with
spice cream, fresh butter and olive salsa
spice cream, fresh butter and olive salsa
Sweet sour marinated black grouper with taco chips and papaya relish
Salad of snow peas and artichokes with Tirol bacon and whole grain bread
Marinated fennel with bouchot mussels and saffron
Spume of horseradish with prime boiled beef and chive
Potato foam with roasted blood sausage
Small risotto a la Milanese with saffron and basil
Soja marinated scallops served on Asian egg noodles with coriander
Fried cod fish with coffee oil and green asparagus, served with a potato mousseline
Poulard breast served in a rice leave with enoki mushrooms and jasmin
Rose fried entrecotes with sauce béarnaise, kenya beans and pepper foam
Tiramisu of strawberries with cointreau-cream and mint
Mille feuille of belgian chocolate with pear candy and pyramid cake chips
Mango crumble with macadamia nuts and lemon balm
Yoghurt mousse with grilled grapefruit and pistachios