The Menu consists of 3 courses and a side dish with the main course. One of the most fascinating aspects of cooking is to find a combination of flavours that might not fit in the first impression but are just fabulously harmonious once they disperse in your mouth.. This I try in the following menu.. The dessert is from my region in austria, also the apricot marmelade will always be from there, since i always bring a stack.. Its supposed to be the best apricot marmelade worldwide!!! And you can really taste that! :)
I start with a fusion of strong flavours that still presents itself as a light starter. Here i combine the bitter flavour of Chicoree and Radicchio with a strong and creamy Roquefort cheese which is in perfect harmony with the nutty sprinkles of walnut and the sweet/ sour vinaigrette of honey, white balsamico and olive oil.
As a main course I try to revisit/ reinvent a Bolognese on Tagliatelle Caserecce. The lamb is softly and slowly cooked in red wine with a hint of rosemary, dark concentrated balsamic vinegar and softly fried shallots. The Tagliatelle will be tossed with Yoghurt/ Oliveoil mix and served with the Bolognese. The Bolognese will be accompanied with a Italian Orange Fennel Salad.
I will keep the dessert basic but delicious with Austrian (very thin) pancakes with self made apricot (marillen) marmelade and a chocolate topping.
Summary: Starter: Chicoree and Radicchio leaves with Roquefort cheese, topped with crushed walnuts and a white balsamic vinegar/ honey vinaigrette Main: Lamb Bolognese cooked in red wine with tagliatelle caserecce tossed in yoghurt sauce with rosemary topping Dessert: Austrian pancakes with self made apricot marmelade