Amuse Bouche Gillardeau oyster & wasabi Hors d’oeuvre Faroese salmon, lime & piment d’espelette “Shrimp cocktail” Lumpfish roes, smoked creme cheese & rye bread The best from the goose & apricot – Black Label caviar & quail egg Pithivier, Comté & truffle Croquette with bressé chicken Menu Caviar, cauliflower & scallop Dover sole seared on the bone, tuscan kale & sauce grenobloise “Surf & Turf” Langoustine, wild boar & bisque Stuffed morels, rabbit & asparagus Quail en sarcophage, jerusalem artichokes & Périgord truffle Lamb en crepinette, ramson & sauce provençale Kong Hans cheese trolley Champagne granita & yuzu Belle de Boskoop apple, cinnamon & vanilla Kong Hans’s dessert trolley