For the members of the Cercle Munster, the team and the Chef will host an unforgettable splendid Saint Valentine evening. Chef Sergio Pinto created an exquisite menu which can be enjoyed at the magnificent Fine dining Restaurant at the Cercle Munster. Reservations can be taken under reservation@munster.lu.
Amuse-bouche :
Huître en gelée de caviar Baeri
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Rose de Saint-Jacques marinés,
cœur fondant de céleri rave à l’huile de noisette, copeaux de truffes
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Raviole de King crabe,
émulsion gingembre et citron vert
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Granité champagne et pointe d’agrumes
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Bœuf emprisonné dans sa croûte dorée de pain,
perles de patate douce et jus brun au foie gras
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La tendresse,
mousse chocolat blanc vanillé et fruits rouges
Menu arrosé au champagne rosé
120,00 Euro Boisson incl.
In English :
Appetizer:
Oyster in Baeri caviar jelly
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Rose of marinated scallops
celeriac with hazelnut oil, truffle shavings
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King crab ravioli,
ginger and lime emulsion
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Champagne granita with a hint of citrus
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Beef imprisoned in a golden bread crust
sweet potato pearls and foie gras brown juice
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The tenderness,
white chocolate and vanilla mousse with red fruits
Rosé champagne menu
120.00 Euros incl. beverages
