GAME MENU

3 courses 42,50

4 courses 52,50

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Trio of game pate of pheasant, deer and boar with pistachios and a cranberry compote

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Slow cooked fillet of wild pigeon with poultry liver mousse, black lentils and it’s own gravy

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Filet of venison with caramelized endives, sweet potato mousseline, stewed pear and port sauce

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Dessert

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