ASPARAGUS PART I

White Asparagus Season 2011

Starter

White asparagus soup with crispy duck ravioli

White asparagus panna cotta with royal smoked salmon
and black tobiko

Marinated white asparagus with crabmeat salad poached egg
and lemon-chive mousseline sauce

Salad of white and green asparagus with rocket leaves, fig crostini
and red onion vinaigrette

Salad of white asparagus with May morel, balsamic strawberries
and Parmesan croutons

Main Course

Steamed white asparagus with sauce Hollandaise
and new potatoes

Steamed white asparagus with “Bresaola” and
sauce Hollandaise

White asparagus risotto with sorrel, taleggio cheese
and crispy artichoke

“Wiener Schnitzel” with white asparagus and new potatoes

Hot pot of Dover sole fillets, saffron gnocchi’s, white asparagus
and baby spinach with crayfish tom yum

Sautéed native lobster with white asparagus, chive spaetzle
and spring pea broth

Dessert

White asparagus mousse with vanilla poached strawberries

White asparagus and Varlhona chocolate tiramisu
with rhubarb compote

Vanilla poached white asparagus meringue
with minted bitter chocolate custard