Gastronomic Christmas Dinner - Vegetarian

Starter Ceviche of oyster mushrooms and sweet potato With 'leche de tigre', the famous Peruvian marinade of lime juice, onion, and chili Intermediate Course Vichyssoise with miso and shiitake A modern interpretation of the classic French cold soup made from leek and potato Main Course Pithivier of ricotta & portobello with XO sauce Filled with fresh ricotta, portobello mushrooms, spinach, and pumpkin. Served with Asian style XO sauce based on dried morels Dessert Caramel tartlet with hazelnut praline and fruit compote Pure simplicity with this French crispy tart, filled with chocolate, caramel, and crunchy hazelnuts. Accompanied by a fruit compote of pineapple, mango, and star anise

Starter: oyster mushrooms, pumpkin, carrot, edamame beans (young soybeans), bell pepper, red onion, mini corn, jalapeño pepper, sweet potato, lime, cashew nuts, celery, ginger, garlic, coriander, salt. Intermediate Course: leek, potato, crème fraîche, cream, white miso (contains soy), horseradish, white wine vinegar, shiitake, tofu, pepper, salt. Main Course: ricotta, puff pastry, sage, spinach, pumpkin, portobello, egg, pepper, salt, vegetable stock, morels, chili pepper, onion. Dessert: dark chocolate, white chocolate, hazelnuts, almonds, sugar, cream, butter, flour, yeast, salt, vanilla, pineapple, mango, star anise, cinnamon, allspice, cardamom, lime, lemon, cranberry, rum.

Allergens: alcohol, ei, koemelk, gluten, lactose, mosterd, noten, selderij, soja, sulfiet.

Energy366,91 kcal

Protein6,64 g

Fat21,48 g

of which saturated10,72 g

Carbohydrates34,42 g

Dietary fibre3,18 g

Salt0,92 g

Average weight: 540 g

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