CHRISTMAS LUNCH
Available from 4 November
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3 courses - €63.50
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4 courses - €75.00
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5 courses - €89.25
CHRISTMAS MENU
For those of you who would like a slightly more traditional Christmas lunch menu
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STARTERS / IN BETWEEN
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MUSTARD HERRINGHerring - soft boiled egg – caper berries – grilled rye bread
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PAN-FRIED HERRINGHerring – tartar sauce – lemon – capers – grilled rye bread
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GRAVLAXSalmon – dill sauce – tomato – grilled bread
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FRIED FILET OF PLAICEFilet of plaice – Rémoulade – lemon – grilled rye bread
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RAVAGE CHICKEN SALADChicken salad – bacon – mustard – fried sage – apples – grilled rye bread – herbs
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SOFT-BOILED EGGSEggs – shrimps – lemon mayonnaise – cress – grilled rye bread
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”TARTELET”Chicken fricassee – white asparagus – parsley – puff pastry – tomatoes
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MAIN COURSE AND DESSERT SELECTED FROM THE MENU BELOW
SET MENU
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STARTERS / IN BETWEEN
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CHÈVRE CHAUDGoat’s cheese au gratin – bread – salad – pear – vinaigrette – balsamic glaze
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DUCK RILLETTECherries – honey baked beetroot – salted walnuts – grilled bread
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CRAYFISH SALADCrayfish – apple – red onion – dill – mustard – lemon mayonnaise – grilled toast
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CARPACCIO A LA RAVAGETopside beef – rucola – parmesan – sunflower seeds – lemon
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RIMMED HALIBUTHalibut – lemon – trout roe – dill – agurk – buttermilk
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LANGOUSTINE BISQUEBisque – langoustine tail – fennel – herb oil – forest sorrel – grilled bread
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MAINS
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BUTTER-FRIED CAULIFLOWERButter-fried – porcini mushroom – celeriac puree – truffle sauce – pan-fried kale – potato fondant – lingonberries
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CONFIT DE CANARDConfit de Canard – pan-fried kale – orange sauce – burned shallots – prunes in port wine – potatoes
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BAKED CODpan-fried Jerusalem artichokes – salted hazelnuts – pickled pear – dill oil – brown butter sauce
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STUFFED GRILLED GUINEA FOWLGuinea fowl – porcini mushroom – celeriac puree – truffle sauce – pan-fried kale – potato fondant – lingonberries
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STEAK FRITESSteak – baked shallots - chunky chips - béarnaise sauce+ 100
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ROASTED PORK RIBred cabbage – pickled cucumber salade – brown sauce – potatoes
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DESSERT
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MONT BLANCChestnut cream – Créme Chantilly – meringues
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RIS A’LA MANDEAlmonds - vanilla - cherry sauce
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CRÈME BRÛLÉECream - French Polynesian vanilla
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BAKED PEARPear – puff pastry – salted caramel – vanilla ice cream
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3 CHEESESSweet - crispbread
RAVAGE 6 COURSES SHARING MENU
495 per person
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3 STARTERS - 2 MAINS - 1 DESSERT
Ravage 6 courses Sharing menu is made by the head chef and change from the season to season. Menu will always be 6 courses and there will always be fish and meat on the main course. We also have vegetarian/pescatarians options and take care of other allergies there must be. The menu is ideal for you that would like to taste a bit of everything and want to share. Menu has to be ordered by the whole table.