Dinner 11 may 2013
Amuse
Cream of asparagus
Starter
Carpaccio of beef with rucola, Pecorino, pine nuts and truffle dressing
Spoom
Granité of strawberries
Main course
Oven baked cod with herb oil and saffron sauce
or
Steak “Stroganoff”
Served with:
Pommes Dauphinoise
Tagliatelle
Green salad
Dessert
Grand dessert Bilderberg
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