Christmas Menu – Bistro Iets Anders

Starters

BRÛLÉE & BRIOCHE:
Goat’s cheese crème brûlée and a brioche bun filled with a mild gorgonzola cream,
with pear compote, Aceto Balsamico syrup and thinly sliced prosciutto

or

SAUMON:
House-smoked pulled salmon with river crayfish tails,
beetroot, marinated fennel salad, horseradish and a hint of orange

or

CARPACCIO:
with Parmesan, basil mayonnaise and a salsa of toasted nuts

or

ROULEAUX:
of confit duck leg, smoked duck breast and duck liver,
with radicchio, raisins and a Banyuls gel

Intermediate courses

ÉGLEFIN:
Haddock fillet with a celeriac cannelloni filled with a creamy haddock brandade,
served with a rich Provençal fish sauce

or

MER & TERRE:
Slow-cooked, pan-fried pork belly with scallop (Coquille Saint-Jacques),
roasted cauliflower, hazelnut and beurre noisette

Main courses

PINTADE & CREVETTE:
Roasted guinea fowl breast and a prawn roulade with confit sauerkraut,
silky pumpkin cream, Cecina de León and a poultry-stock beurre blanc

or

FILET DE CERF:
Sous-vide venison fillet with a game “bitterbal”,
a honey & thyme crunch, blueberry polenta and a red wine–port sauce

or

THERMIDOR:
Gently cooked cod fillet under a creamy mustard–tarragon sauce, finished with Parmesan and cognac,
fresh fennel-lemon risotto and a gremolata of green herbs and toasted almonds

or

DUO DE BOEUF:
Rosé-grilled flat iron steak, marinated with thyme, rosemary and garlic,
and slow-cooked braised beef (sukade) with potato gratin and a red wine–truffle sauce

Cheese

FROMAGE:
Selection of three cheeses

Desserts

TARTE NOËL:
White chocolate & champagne tartlet with creamy white chocolate ice cream,
red fruit coulis and crunchy meringue

or

CRÊPE SUZETTE:
French crêpes with vanilla ice cream
and a Grand Marnier orange sauce