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Gala Dinner 2

  • Roasted plums filled with fresh goat cheese in bacon on carpaccio of turnip cabbage and mango chili ragout
  • Safron and fennel essence with vegetables julienne and sole rolls
  • Herb risotto with rabbit fillet in tempura and thyme sauce
  • Refreshing litchi sorbet and strawberries with Prosecco
  • Brochette of calamaries, cuttlefish and octopus on peppersauce with vegetable ragout
  • Pheasant breast in savoy cabbage and yellow bolletus mushrooms with baked apple sauce and chestnut pudding
  • Chocolate sponge cake with pistachio marzipan, sour cherries and white chocolate parfait
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