HO - Q
10 Jahre Lorenz Adlon Esszimmer
by Hendrik Otto
Parfait and mousse of goose liver
confied citrus fruits, foam of elderflower 2019
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Beef Tatar
jellied essence of veal tail, caviar of oscietra and charaviar of char
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Langoustino
mango, lime leaves, crustacean broth
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Scallop
Charentais melon, avocado, apple, ginger
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Brown trout
orange, juniper, emulsion of young leek
and watercress
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Eggplant
Chimichurri, burnt almond, vegetables jus
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Pork belly
Dim Sum, asian stock
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Saddle of venison
blueberry, chanterelles, celeriac
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Bleu d'Auvergne
creme of blue cheese,
desiccated apple, bergamot
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Pear
ice cream of macadamia nut and nougat, passion fruit, Opalys and Guanaja chocolate