Christmas
at Koloman

Wednesday 25th  

Three Courses — 165 per person

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Parker House Rolls whipped honey butter

• • •
choice of

Foie Gras & duck Terrine  quince confit, toasted brioche

Honeynut Squash Soup granny smith apple, brown butter, white truffles

Salad Composée  market greens, citrus, spiced walnuts, dijon vinaigrette

Beef Tartare crispy quinoa, egg yolk, perigord truffle, sourdough

• • •

choice of

Venison Loin braised red cabbage, knödel “hache”,  huckleberries, red wine sauce

Nova Scotia Halibut marinated treviso, chervil veloute, golden osetra caviar

Slow Roasted Turkey pomme purée, root vegetables, smoked bacon, croissant stuffing, classic sauces

• • •

choice of

Hand Pulled Apple Strudel rum raisins, toasted hazelnuts, frozen buttermilk

Chocolate Crémeux  sunchoke ice cream, white truffle

Kardinal  roasted green tea mousse, rum, walnut praliné

Savarin au Rhum quince, bee pollen, crème chantilly  

• • •


+ Wine Pairing 65 per person

+ Reserve Wine Pairing 105 per person

ReseRvATIONS

Markus Glocker

Executive Chef-Partner

Rachel Cooper

Chef de Cuisine


Please inform us of any allergies or dietary restrictions.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.