New Years eve at Keyser Social

Pre snacks: Acqui Rosé Brut, Tre Secoli, NV
Snacks: Riesling Wachenheimer, Dr. Bürklin-Wolf, 2016
Starter: Chablis, Seguinot Bordet, 2021
Entrée: Pinot Gris Clos des Capucins, Domaine Weinbach, 2019
After entrée: Jinro Soju Classic, shot
Main: Magari Bolgheri, Angelo Gaja, 2018
After main: Fernet Branca, shot
Dessert: Umeshu, Sawanotsuru

PRE SNACKS

Crunchy duck – Sweet soy – Danish cheese
Slowly cooked duck mixed with different kind of spices, drizzled with sweet soy sauce & grated with danish salty cheese.

Asian inspired “Fine de Claire” oyster – Coconut – Chili
Fresh New Year oyster with yummy sauce on coconut, ginger, palm sugar & yuzu. Topped with mild chili oli & coriander cress

Fried rice crackers – Truffle – Seaweed
Chips made from rice dusted with seaweed powder & seasalt. Asian truffle creme on the side for dipping.

SNACKS

Lobster – Yuzu – Togarashi
Fresh lobster with crispy rice paper, yuzu cream, Japanese togarashi & edible flowers.

Kingfish – Tuna – Sashimi
Sashimi plate w. tuna & kingfish served with thai sauce “kerser ponzu soy”, radish, ikura & herb oil.

Senbei – Ama Ebi – Cucumber pearls
Crispy senbei cracker with wasabi cream, cucumber pearls & Ama Ebi “sweet shrimps”

STARTER

Green curry soup – Dumpling – Basil
Thai green curry soup based on coconut cream, basil, green chili, galanga served with a Chinese inspired wonton dumpling with chicken

Salmon – Cashews – Chives
Marinated salmon with rich chive cream, roasted cashews & cress

Tartare – Oyster leaves – Rice chips
Korean inspired veal tartare with soy sauce, crispy rice paper & fresh oyster leaves

ENTRÉE

Short ribs – BBQ-sauce – Garlic
Slowly cooked beef short ribs, glaced in BBQ sauce with salted almond & garlic oil, gold paper & banana leaf garnish

Veggie noodles – Wasabi – Lotus root
Veggie noodles from squash with Japanese wasabi dressing & lotus root chips.

Quail – Satay sauce – Chickweed
Quail with Thai red curry, spicy peanut sauce & chickweed

MAIN

Panang – Wagyu – Turnip
Keyser panang curry with slices of tender wagyu, chili & asian herbs. Served with crispy glass noodles, turnip & lemon oil

Bok choy – Kimchi – Panko
Blanched bok choy with kimchi sauce, tempura chucky, coriander cress & lime peel

Coconut – Rice – Danish cheese
Steamed rice with herbs, coconut milk & lemon oil. The dish is topped w. Danish cheese.

DESSERT

Mango – Sticky rice – Lime
Classic thai dessert, with mango sorbet, chocolate twig & fresh lime zest