When young wine matures, St. Martin celebrates. Our Vanderful chefs have created a unique experience for you to enjoy.
St Martin’s menu / 35
Pheasant carpaccio with mascarpone and candied pumpkin / 8
Chanterelles with egg yolk confit and vadouvan shiitake sauce / 7
Pan seared duck breast, pasta tatters stack, mousse of red cabbage and cheese with cranberry vinaigrette / 22
Baked trout on »pink« polenta with an infusion of red cabbage and reduced »Refošk wine« sauce / 19
Chestnut mousse with «dulce de leche« and roasted hazelnuts / 6
from 7.11.19 at 18:00 to 11.11