Specialties ready for your table:
PREVIOUSLY
- Venison pate, cranberry dip, toast
SOUP
- Cream of roasted Hokkaido with pumpkin seeds
MAIN COURSE 1
- Confit duck leg, braised red cabbage, potato lox
MAIN COURSE 2
- Duck breast on warm salad with sweet potatoes, pumpkin and beetroot, topped with honey-mustard dressing, garnished with chopped chestnuts
MAIN COURSE 3
- Roast leg of fallow deer in rosehip sauce, mushroom homemade dumplings
MAIN COURSE 4
- Delicately spicy wild mushroom ragout served with pumpkin gnocchi, garnished with chilli peppers
DESSERT
- Torn pancake on creamy caramel with hot forest fruits
