St. Martin’s Feast
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,-