Amuse-bouche
Royal quail egg in sous-vide style, served in a basket of parmesan with black truffles
Ca Di Raja Prosecco D.O.C.
Cold starter
Calf cutout carpaccio with dried yolk of a duck egg and juniper mousse
CODORNIU Clasico Brut Cava D.O.
Cold appetizer
“Easter Egg” – smoked sturgeon tar-tar with scrambled goose egg and black caviar
Lachetau Brut Cremant de Loire A.C. Brut
Consommé
South Atlantic perch consommé with ravioli stuffed with quail egg yolk, sea scallops and langoustines
Amuse-bouche
Champagne sorbet
Main Course
„Fabergé“ – duck egg wrapped in duck confit, served with fig sauce
Henriot Brut Souverain
Dessert
The sweet version of Egg Benedict
Mumm Demi Sec
Price per person with accompanied wines – €58
With PrivilegeCard -15%
