So schmeckt Silvester
Hendrik Otto – Lorenz Adlon Esszimmer
Amuse Bouche
Gänseleber-Trüffelcreme, sanft gelierter Sauternes
***
Roh marinierter Langostino
Waldorfsalat, Sauerrahm, Osietra-Kaviar
***
Hummersuppe, blauer Hummer
***
Jakobsmuschel, Seeigel
Kartoffelschaum, Sauce Kardinal
***
Steinbutt
Aubergine, Honigtomate, Champagner, Lavendel
***
Bäckchen vom Ibérico-Schwein
Gemüsekompott, geräucherte Paprika, Limette
***
Nebraska-Rind
Perigord-Trüffel, Barolosauce
***
Manjari-Schokolade
Exotik; Mango
Marco Müller – Restaurant Rutz
Schwertmuschel & Bohnenkraut, Olivenmajo, Fischeier
***
Forelle & Liebstöckel, Rote Bete-Essenz, Eigelb, Radicchio
***
Topinambur & Kalbsbries, Kaffee-Karamell, Petersilie, gesalzene Zitrone
***
Steckrübe & Kimchi, Blackmore-Wagyu-Schulter, Schaum vom Heu
***
Ike Jime Stör & gestockte Rauchmilch, geröstete Hefe, Wiesenchampignon
***
Hirschrücken in Douglasie gegart & gesalzene Pflaume, Senfsaat, Verbenesud
***
Soja-Reis & saurer Apfel, Honigwabe
Gordon Ramsay – Bread Street Kitchen
Selection of canapés:
Wild mushroom arancini balls
Tamarind chicken wings, spring onions, coriander
Spicy tuna tartare, chilli garlic, sesame oil, spring onions, wonton crisps
***
Baked scallops, sweet corn purée, crispy chicken oyster, celery cress
Roasted beef carpaccio, baby artichokes, crème fraîche and truffle dressing
Pumpkin ravioli, Parmesan emulsion, goat’s curd, black truffles
***
Braised halibut, Charlotte potatoes, curly kale, Champagne velouté
Surf and turf of sirloin steak, half of a lobster, Café de Paris butter, chips
Wild mushroom pithivier with Montgomery cheddar
***
Chocolate fondant, salted caramel ice cream
Monkey Shoulder cranachan cheesecake, roasted balsamic strawberries
Clementine baked Alaska
Jean-Georges Vongerichten – Jean-Georges & Nougatine at Jean-Georges
Osetra Caviar
Blinis and Crème Fraiche
***
Raw Divers Scallop
and Black Truffle
***
Crostini Seared Foie Gras
Pear and Black Truffle
***
Roasted Maine Lobster
Crackling Potatoes and White Truffle Butter
***
Caramelized Ribeye of Beef
Soy, Garlic and White Truffle
***
New Year’s Eve Dessert
Champagne Toast
Alain Ducasse- Le Jules Verne
Consommé de langoustine à la truffe noire
Langoustine consommé, black truffle
***
Foie gras de canard en cocotte, condiment de courge
Duck foie gras cooked in a cocotte, pumpkin condiment
***
Saint-Jacques dorée, délicate crème de laitue, tartufi di Alba
Seared sea scallop, delicate lettuce cream, tartufi di Alba
***
Blanc de turbot à la vapeur, caviar gold
Steamed turbot, gold caviar
***
Volaille jaune en demi-deuil, sauce Albuféra
Demi-deuil style corn-fed chicken, Albufera sauce
***
Brie de Meaux fermier truffé
Truffled farm-made Brie from Meaux
***
Vacherin contemporain aux agrumes
Citrus contemporary vacherin
***
Fine barre coco/chocolat, glace rhum-raisin
Chocolate/coconut delight, rum-raisin ice cream
John Williams – The Ritz Restaurant
Terrine of Game
Fig Chutney and Pain D’Epices Gel
***
Ballotine of Sole
Cauliflower and Fruits of the Sea
***
Braised Ox Cheek
Winter Vegetables and Horseradish
or
Breast of Norfolk Black Leg Chicken
Salsify, Grapes and Verjus
***
Exotic Fruit Soufflé
Banana Ice Cream
or
Rhubarb and Vanilla Mousse
Sauternes and Ginger
***
Tea, Coffee and Frivolities
