Festive Dinner


Amuse bouche

Terrine of goose liver
Kumquats, mirabelle, brioche

Calf’s head essence
Vegetable paysanne / Calf’s head praline / Sherry

Roulette of sole
Lemon beurre blanc / pointed cabbage

Seared breast of wild duck
Red cabbage / white grapes / Venere rice / vin jaune

Torche au Marron
Chestnuts / meringue / plums

170 Euro 

Brenners Foyer

Fines de claire oysters on crushed ice
Smoked salmon
Blinis, crème fraîche, lemon and pumpernickel
Truffled Strasbourg terrine of goose liver, lobster cocktail
and spicy beef tartar

Live Cooking station
Linguini with parmesan
Périgord truffle
To choose with Seared half lobster
Three black tiger king prawns

Live Cut station
Dry Aged
Black Angus Prime Rib
Hickory smoked salt and oil
Pepper sauce
Vegetables and gratin dauphinoise

Black Forest ragout of venison
Mushrooms, bacon, herbs and croutons
Stewed root vegetables

“Pot au Feu” of fine fish
Lobster bisque

Dessert live station
Crêpe Suzette
Marinated fillets of oranges
Bourbon vanilla ice cream

125 Euro