Goat cheese and truffle cornet with crushed pistachios
Potato mille-feuille with black truffles and sour cream
Tomato concassé with dried olives
Forest mushroom mini tart
Venison tartare with beetroot jelly, served on a rye bread toast
Smoked eel with parsley omlette and horseradish
Tiger prawns in sweet & sour sauce, served with salmon caviar
Quail ballotine with pistachios
