This year we are having fun in the FUNKY 80's style.
New Year’s Eve menu:
Crispy and fresh baked baguette, bread and rolls
Cherry liqueur marinated duck carpaccio with lamb lettuce salad, glazed grapes
Pumpkin panna cotta with flamed fig and smoked goat cheese
Polish and French cheese plate with peach jam and walnuts
Dried and seasoning meats and cold cuts with French mustard with quince and homemade pickles
Mixed salad leaves with roast king prawns, grilled chicory, black tomatoes, anchois,
Pecorino flakes and bacon dressing
Tarator with grated radish, fresh dill, chives and red caviar
Smoked salmon fillet with cloves, rocket and radicchio leaves, cream and dill dressing
Fried sardines with roast lemon and watercress salad
Intermezzo: Sour lemonade with linden honey
Roast sea bream fillet with herb, fried scorzonera and black olives powder
Sous vide boar tenderloin with kale, chestnuts and goat cheese sauce
Roast sirloin with fennel and green pepper sauce
Roast carrots, sunchoke and rutabaga with lemon thyme
Blanched white and green cauliflower with nut crumble and béchamel sauce
Roasted millet with bacon and shallot
Home French fries.
Coffee mousse with halvah with amarena cherries.
Cream caramel with vanilla and candied orange skin.
Chocolate cake with crispy praline and blackcurrant mousse.
Marzipan tart with sour plums and flamed meringue.
Live cooking (after midnight):
Roast apple pork loin with bone, beer sauce and spicy marinated carrots
Mineral water/ coffee/ fruit juice
Glass of sparkling wine before midnight
© 2014 Verres en Vers | realizacja: Nabucco