Osman 30

Salad of Romaine and radicchio with braised beets, walnuts and goat cheese.

Pasta with pumpkin, kale and goat cheese.

Meatballs with celery puree, glazed Romanesco and port wine jus.

Daily fish with pumpkin puree, winter vegetables and beurre blanc.

Beef fillet with pumpkin puree, Romanesco, mustard seeds and port wine jus.

Braised veal breast with celery puree, winter vegetables and truffle jus.

Venison veal loin with Jerusalem artichoke, kale, elderberry chutney and blackberry jus.

Chicken suprême filled with pecans, served with pointed cabbage, pecan cream and port wine pear.

Red and yellow beet with lemon-herb hummus, chickpeas and winter salad.

Octopus carpaccio with grilled avocado, olives and capers.

Smoked duck breast with pumpkin and chestnuts.

Pappardelle with truffle sauce, seasonal mushrooms and Belper Knolle.

Three-course menu with beet variation, veal breast or pappardelle as well as honey mousse, ginger ice cream and quince.

Two-course menu with beet variation, veal breast or pappardelle as well as coffee and chocolate.