• Homebody?
    Little Red Riding Hood Gourmet Menu
    “To Go” for Pentecost

Homebody?
Little Red Riding Hood Gourmet Menu
“To Go” for Pentecost

Blue skies, sunshine... enjoy the holidays... at home.
For Pentecost, we are once again offering a 4-course gourmet menu „To Go“. Simply heat, serve, and enjoy!

Our head chef Matthias Pietsch prepares perfectly for you:

Homemade bread
with sea salt butter / herb quark

Marinated Arctic char
Romaine lettuce / goat cheese quark / lime

Sautéed prawns
Risoni / Pea / Apricot

Smoked veal breast
with asparagus spears / miso / potatoes

Dark chocolate brownie
kisses strawberries / elderflower and yoghurt

4-course menu £60 per person
(Order by 29.05.2020)

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Ingredients and preparation
for the Pentecost menu

Ingredients

Arctic char tartare
– torn hearts of lettuce
Honey-mustard vinaigrette
Crisps
Goat's cheese quark with lime zest
Lime chutney
– pickled radishes

Preparation

All set, just needs plating.

Ingredients

– confit prawns with thyme oil
Rice noodles cooked „al dente“
Blanched peas
– pickled apricots
Cream sauce with crustacean shell

Preparation (6-10 min.)

Heat the prawns and apricots in an ovenproof dish in the oven at 180 degrees fan for 5 minutes.
Toss the rice noodles in the accompanying shellfish sauce in a hot pot, and add the peas just before serving.
And now it can begin.
Best served in a deep bowl:
Below, the creamy Risoni with crisp peas, topped with prawns and apricots.

Ingredients

– Braised breast of veal
Veal jus
– Miso butter
– Asparagus spears
Potatoes
Chives
– roasted seed mix

Preparation (8-10 mins)

Put the veal breast with the accompanying miso butter into an ovenproof dish, along with the potatoes. Then put both in the oven for approx. 10-15 minutes at 180 degrees fan assisted (both are fully cooked and just need to be heated through).
Meanwhile, bring the sauce to the boil and heat the asparagus in hot, seasoned water (it is pre-cooked al dente; if you prefer it softer, simply cook it a little longer until the desired level of doneness is reached) or simply toss the asparagus in a pan or pot with a little butter until hot.
Shortly before serving, sprinkle the enclosed chives over the potatoes and the toasted seeds over the veal breast. Don't forget the veal jus, either add it straight away or in the gravy boat at the table.

Ingredients:

Chocolate brownie
Vanilla yoghurt cream
Marinated strawberries with elderflower syrup
Hazelnut praline

Preparation

Everything ready in the Kilner jar

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