Amuse bouche

Bleak roe, dill smetana, iced shalott & sour dough paper

Champagne Brut Tradition M. Hostomme

 

Starter

Fish and shellfish terrine, apple gel, lukewarm crayfish vinaigrette

 2016 Bourgogne Chardonnay, Roche de Bellene

 

In between

Deer saddle, browned butter and steak gravy

1929 Château Bouscaut, Graves

 

Main course

Fried deer fillet, mushroom cream, red wine sauce, baked portabello.

2001 Gevrey Chambertin 1er Cru “ Lavaux St Jacques” , Gérard Seguin

2004 Volnay 1er Cru “Clos de la Bousse d´Or” Monopole, La Pousse d´Or

 

Dessert

Creme Brûleé with apple compotte

2000 Château Lamothe Guignard 2a Grand Cru Classé, Sauternes (Halv magnum)

 

3900:- P/p