Gala Dinner 6

  • Marinated prawn tartare with avocado- papaya mousse on winter salads
  • Cream of melon and carrot soup with celery in tempura
  • Coloured pasta with olives, small mozzarelline, cherry tomatoes and basil
  • Redcurrant sherbet on champagne jelly
  • Lobster medaillons in tempura on tomato- chili ragout with basil foam
  • Veal rips medium with morel cream sauce on wild rice and coloured vegetables
  • Charlotte of white chocolate and yogurt with malaga ice cream
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