starter 10,50
ARTICHOKE CREAM SOUP
Chive essence, chestnut crisp
Intermediate course 14,00
BLACK SALSIFY RISOTTO
with roasted Brussels sprout leaves, grilled Christmas chicory
Choice of main course
POTATO AND PUMPKIN RAGOUT 29.50
Grilled parsnip, roasted leek
DUCK BREAST BAKED IN GINGER AND CINNAMON TEMPURA; BRUSSELS SPROUTS; GRANNY SMITH ORANGE REDUCTION 29.50
In ginger cinnamon tempura, Brussels sprouts, Granny Smith, orange reduction
Dessert 12,50
CINNAMON-PECAN MOUSSE
with Baileys caramel sauce in a chocolate igloo