SPECIAL EVENTS AT DIEHLS

Menu: Meat and Fish

Appetizer

Mexican Shrimp Ceviche “Aguachile”

with lime, chili, cucumber, avocado, and cilantro

Side Aisle

Spanish Gazpacho

Cold soup made with tomatoes, bell peppers, and cucumbers, with a hint of sherry

Main Course

Pink-roasted rack of lamb with a herb crust

served with a chanterelle cream sauce and delicate pea purée

Dessert

Caramelized Apricots – Tarte Tatin

with candied lavender blossoms and a delicate thyme-lemon cream

Menu: Vegan

Appetizer

Watermelon Salad with Vegan “Feta”

Arugula, mint, lime, and toasted pine nuts

Side Aisle

Spanish Gazpacho

Cold soup made with tomatoes, bell peppers, and cucumbers, with a hint of sherry

Main Course

Spaghetti with Garlic and Olive Oil

with sautéed chanterelles, crispy garlic, chili, parsley, and lemon

Dessert

Caramelized Apricots – Tarte Tatin

with candied lavender blossoms and a delicate thyme-lemon cream

Appetizer

Tartare and caviar made from whitefish from Lake Laach
with herb-infused crème fraîche and young mangold

Side Aisle

Cold Cucumber and Sour Cream Soup
with dill and toasted pine nuts

Main Course

Pink-Cooked Beef Fillet
with black garlic jus, eggplant caviar, and a green tomato galette

Dessert

Lavender Crème Brûlée
served with lemon tart and marinated strawberries with basil

Menu: Vegan

Appetizer

Tartare of mildly pickled eggplant
with seaweed caviar, herb-infused crème fraîche, and young Swiss chard

Side Aisle

Cold Cucumber and Sour Cream Soup
with dill and toasted pine nuts

Main Course

Crispy Chickpea Pancakes (“Socca”) Côte d’Azur-Style

with morel ragout, confit artichokes, saffron reduction, and fresh summer truffles

Dessert

Lavender Crème Brûlée
served with lemon tart and strawberries marinated in basil