ST. MARTIN’S MENU:

Poultry pâté, smoked almonds, pickled currants, our brioche 295,-

Goose broth, glazed liver, root vegetables in butter, noodles 165,-

Confit goose leg, red cabbage with red wine, roasted potato dumpling in lard, jus 555,-

Poached fruit in wine, gingerbread, rum-soaked raisins, English cream 175,-