Carsten's Tasting Menu 2002:



Hors d'oeuvre

Canapes of smoked salmon, smoked eel and omlette, aubergine/hazelnut spread

Cava, Raventos i Blanc, Brut Reserva, 1998

First first course

Tomato soup with pockets of sundried tomatoes and fresh basil wrapped in parma ham

Rully, Pierre Donnelle, 1998

Second first course

Spanish red pepers filled with a brandade of cod served with smoked Greenland Halibut
and a green salad

Rully, ???? bottle disappeared

First main course

Marinated (in redwine) pieces of tenderloin fried in the wok, with a redwine sauce, linguine pasta and a
shell pasta filled with cherry tomatoes flamed in Chinchon (anis) liqueur

Amerone Valpolicelli Fabiano, 1997

Second main course

Stew of duck (with raisins, walnuts and Pedro Jimenes sherry) with a jelly of grapes, chanterelles in a
portwine-cream sauce, and a puree of Hamburg parsley, parsnip,potatoes, and celery

Amerone Valpolicelli,Valpentena, 1999

First Dessert course

Orange soup with vanilla ice cream and tuilles

Vino dulce de moscatel,Ochoa (Navara), 2000

Second Dessert course

Handmade chocolate truffles (with chestnut paste) and a strawberry dip

WITHOUT: Delaforce,Quinta de la Corte (single quinta), Vintage Port, 1978
(To be enjoyed next time)

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