Spicy butter and freshly baked bread

 * * *

Christmassy variation from goose with baked apple ice cream

 * * *

Cream of chestnut-wine soup with glazed sweet chestnuts

 * * *

Prawn-ravioli with cress stock

 * * *

Mulled wine-sorbet

 * * *

Delicious filet from local beef in herbal crust
with port wine shallots, black salsify
and truffled polenta roulade

or

Potato casserole au gratin
on ratatouille vegetables

 * * *

Dessert variation from Vanillekipferl,
dark chocolate and advocaat

 * * *

Exclusive cheese selection
and fresh fruits from the buffet

Exclusive Mediterranean starters from the buffet

*Different kinds of sea food and fish*
*Starter variation from the local forests*
*Selection of various mousse and confections*
*Ham and delicate pieces of beef and pork*
*Variety of terrines*

 * * *

Quail essence with truffled ravioli

 * * *

Quince-sorbet with Vodka

 * * *

Crépinette from veal
with potato variation and rosemary glace

or

Truffled cep-risotto
with fresh herbs and cheese

 * * *

Mousse & ice cream from Champagne
with white chocolate and passion fruit sauce

 * * *

Finest cheese selection and fresh fruits from the buffet

Tuna with aubergine and cream cheese

 * * *

Essence of veal with truffle-royal

 * * *

Smoked duck breast on young onion-chorizo risotto

 * * *

Mango-Sorbet

 * * *

Filet of ox with morel ravioli,
leek ragout and barolo glace

 or vegetarian

 Truffled noodles with walnuts,
cress and Pecorino

 * * *

Grappa pear mousse in a pyramid cake coat
with boiled down elderberry and marzipan ice cream

 * * *

Exclusive cheese selection and fresh fruits from the buffet