Braised Hare in Red Wine Herb Sauce
Main course
Saddle of Venison with Quince-Rosemary Chutney
Main Course
Kale Salad with Duck Breast and Caramelized Almonds
Salad
Fine Hazelnut Wafers
Biscuits
Duck Breast on Red Cabbage with Polenta Parmesan Cream
Main Course
Fine Curd Cheese Cookies
Cookies
Orange Biscuits
Biscuits
Chocolate Cocoa with Marshmallow Figures
Drinks
Coconut Cocoa Splitter Cookies
Cookies
Asian Broth Fondue with Fish and Meat
Soup
Marinated Salmon with Dill-Mustard Dip
Finger Food
Braised Goose Legs with Prunes
Main course
Seitan Roulades with Smoked Tofu
Main Course
Hazelnut Corners with Chocolate Glaze
Biscuits
Shortcrust Pastry Cookies
Biscuits
Filo Pastry Flowers with Vegetables
Finger Food
Braised Red Cabbage with Apple
Vegetable dish
Shortcrust Pastry Cookies with Jelly
Cookies
Cinnamon Snails from Curd Dough
Cake
Stuffed Pork Loin with Potato Roses and Pointed Cabbage
Main Course
Caramelized Onion Confit with Star Anise
Spread
Gingerbread Orange Layer Dessert
Dessert
Festive Venison Roast in Red Wine Sauce
Main Course
Braised Beef Roulades with Red Cabbage and Salt Potatoes
Main Course