Aperitif


Terrine of quails and gooseliver
on leaf salad with plum
and mountain cranberry chutney


Oxtail broth
with vegetable strips and ravioli


Grilled filet of pike perch
served on safranrisotto and chards


Sorbet of black currants
and pink champagne


Roasted saddle of veal
with cepe mushroom sauce, braised vegetables
and thyme potatowedges


Cappuccino Parfait
with balsamico cherries