Luxury 3-Course Vegetarian Pentecost Menu

Mezzelune in Brodo This smaller and lesser-known sibling of raviolo is filled with aubergine and sun-dried tomatoes, served in a light broth of seaweed and mushrooms with green chervil oil. Swede Served with a homemade XO sauce (from Cantonese cuisine), of which we create a "plant-based" version. A rich addition to the fresh garnish of sautéed little gem lettuce with almonds and pickled rhubarb. Accompanied by creamy, subtle truffle mousseline. Saffron Pear with Pistachio Cake As a sweet finale: a pear poached in white wine with saffron. Served with semolina cake made from pistachio and rose petals, alongside a refreshing vanilla cream. Topped with a crumble of caramelised white chocolate and pistachio.

Starter: Fresh mezzelune (aubergine, sun-dried tomato, wheat flour, pasteurised free-range egg, Parmesan cheese, lemon, rye, sea salt, pepper), tomato, fresh chervil, cèpes (porcini mushrooms), boletus, oyster mushrooms, seaweed, sunflower oil, salt. Main Course: Swede, green asparagus, peas, fresh rhubarb, little gem, celeriac, fresh oregano, dill, tarragon, parsley and chervil, lemon zest, dried morels, potato, almonds, sunflower seeds, pumpkin seeds, fried onions (contains wheat), milk, cream, truffle oil (from summer truffles), extra virgin olive oil, sunflower oil, balsamic vinegar, white wine vinegar, smoked salt, pepper and salt. Dessert: Poached pear, white chocolate, fresh lemon, almond flour, pistachios, rose petals, rose water, saffron, vanilla pod, fresh free-range eggs, Greek yoghurt, milk, butter, semolina (wheat), baking powder, reduced white wine, white caster sugar.

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

Energy783,13 kcal

Protein7,02 g

Fat61,87 g

of which saturated9,38 g

Carbohydrates44,12 g

Dietary fibre4,75 g

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