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Entree
Chicory leaves
Cherry tomatoes
Aioli
Roasted Garlic Lupini Bean Dip
Salted Butter
Sunflower Pumpkin Linseed Chia Seeds Crackers
Bread

Main Course
Pumpkin, Chestnut and Cashew Nut Roast
Baked Brie with Nuts and Figue Jam
Chicken Liver Pate
Oven Baked Goose

Sauerkraut
Celeriac, Hazelnuts and Lentil salad
Beetroot salad
Brussel Sprouts salad
Boiled Leeks with a dressing
Baked Goudreinet Apples stuffed with Onions and Sage
Boiled Potatoes

Cranberry sauce
Onion Marmelade
Green Tomato Chutney

Wines and Drinks brought by the Guests

Dessert
Vegan Trifle
Chocolate Mousse with Whipped Cream

After
Coffee
Tea – Green Tea with Jasmin, Starry Mix, Earl Grey
Ginger Tea
Self Made Vegan Chocolate Truffles with Calvados
Calvados V.S.O.P.
Tawny Port

Published on January 13, 2020 at 6:00 by

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