The Lodge Of Castle Hills - San Antonio

Første Kursus

pan seared diver sea scallop with deconstructed bloody mary, vodka-cherry tomato coulis and the garnishes poema cava

Arvestykke Tomat Panzanella

with brioche croutons, pickled spring onion and strawberry balsamic reduction

Langsomt Braiseret Svinemave

with waldorf salad: rocket greens, blue cheese snow, apples, walnuts and celeriac puree

Pandestegt Andebryst

with yuzu-carrot puree, brussels sprouts, pancetta, shitake and smoked peach-bourbon sauce

Parsnip Agnolotti

with sweet corn broth, cherry tomato confit, summer radish, toasted cumin and basil oil