Veal roast in white wine vinegar stock
Main course
White Peach Cocktail with Prosecco
Drinks
Braised Veal Shoulder with Herbs
Main course
Dog Bone Cake
Cake
Creamy Iberian Ham Croquettes
Appetizers
Tagliatelle with Hare Ragout in Orange-Cream Sauce
Main course
Venison Burger with Asparagus and Nasturtium
Finger Food
Pigeon breast on kale with kohlrabi puree
Main course
Braised Venison Haunch in Game Cream Sauce
Main Course
Crispy Chicken Wings with Rosemary Potatoes
Main course
Veal Rolls with Truffle Pasta and Caramelized Chicory
Main course
Beef Fillets Confit with Herbs
Main course
Sweet Omelet with Orange Fillets and Cranberries
Dessert
Pineapple-Coconut Dessert Dream
Dessert
Duck breast on kale-nut-bed with orange aroma
Main course
Chicken Fillet in Creamy White Wine Sauce with Herb Crust
Main course
Strawberry Cake with Elderflower Aroma
Cake
Braised Goose Legs with Savoy Cabbage Cream
Main Course
Leek-Cheese-Gratin with Ham
Casserole
Hearty Parmesan Cream
Finger Food
Rolled Sponge Cake with Strawberry Cream
Cake
Duck Breast on Red Cabbage with Wasabi Potato Trees
Main course
Sunflower Muffins with Chocolate Core
Cake
Savory Roast Beef Bites on Potato Fritters
Finger food