Mlyn 108 Restaurant

Farm grown chicken stock with pearls of vegetables and homemade noodles

Sunchokes velouté with hazelnut foam

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Carrot tartare with carrot vinaigrette, pickled quail egg yolk, apples, mustard seeds, apple mustard and mustard oil

Creamy potato mousse with truffle butter, foie gras, cinnamon and juniper berries sauce, puffed quinoa and truffles

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Catfish fillet with herbal sauce, fish bone caramel and lemon potatoes

Farm grown chicken breast with roasted carrot with thyme, carrot sauce with cumin oil,carrot purée and sweet potato pavé with mangalica bacon

Duck breast with polenta, beetroot and onion purée, beetroot in beetroot mustard and blackberries

Veal breast with barley oats cooked with beetroot juice, with parmesan cheese, smoked leeks foam, glazed kale leaves and roasted onion chips

Glazed beef ribs with white onion and port wine jam, caramelized mushrooms with mirin and soya and potato mousse

Venison backloin with red wine sauce, fresh mushrooms, bacon, pearl onions, blackberries and homemade potato gnocchi

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White chocolate mousse with vanilla crumble, tangerine pudding, white chocolate brownie and tangerine gelée