Lunch at Mosimann’s

December 15, 2013

Here is the menu

Chef’s Selection of Cold Canapés (Mosimann’s Grand Cru Brut Verzenay NV)

Wild Scottish Scallop Carpaccio, Winter Leaf Salad, Horseradish Dressing (Chablis 1er Cru Fourchaumes Dom Perdrycourt Magnum 2011)


Roast Saddle of Highland Venison (Chateau Faugeres St Emilion Grand Cru Imperial 2006)

Juniper Berry Sauce

Spätzle, Braised Red Cabbage


Assiette of Desserts (Willi Opitz Beerenauslese 2008)

Lime Mousse

Caramelised Pineapple

Blood Orange Sorbet



Mince Pies and Christmas Biscuits

(There may even be a litle surprise in store!)

This event is from the London Bailliage, see more London Events.