Saddle of Venison with Crayfish, Kale, Pumpkin Cream, and Blueberry Chutney
Main Course
Mushroom Terrine with Orange Jelly
Spread
Braised Goose Legs with Prunes
Main course
Creamy Jerusalem Artichoke Soup with Hazelnut Spinach Pesto
Soup
Braised Veal Roast with Lemon-Herb Note
Main Course
Creamy Chicken with Mushrooms
Main course
Braised Beef Pot Roast in Red Wine
Main Course
Creamy Chicken in Tomato-Cashew Sauce
Main Course
Braised Pork Roast in Onion Sauce
Main Course
Festive Poultry Breast with Cranberry Sauce
Main Course
Fruit Salad with Ice Cream Cubes
Dessert
Pork Neck Roast
Main course
Fallow deer liver pralines on potato bed
Finger food
Garlic Mustard Creations: Variety for Connoisseurs
Main course
Veal in Tuna Sauce
Main Course
Vegetarisches Linsen-Gemüse-Gratin mit Süßkartoffelhaube
Casserole
Hearty Beef Ragout with Potato Dumplings
Dumplings
Wild Boar Loin in Fine Red Wine Balsamic Sauce
Main course
Cheesecake Dessert with Berries
Dessert
Creamy Corn Soup with Chili and Cheese Crunch
Soup
Corn muffins with Gruyère and avocado cream
Appetizers
Broccoli-Nut-Salad with Curry-Dressing
Salad
Salmon with Root Vegetables, Parmesan Soup and Chocolate Cupcake
Main course
Chicken in Sweet and Sour Sauce with Panela
Main course