Goose Liver Torte with Sourcherry Balm
Marinated and smoked Trout with Honey-Chili-Mustard Coulis
Duck Breast poached in Tea with Quince Lasagne on Ginger Mirror
Vegetable Terrine with Herbes of our Garden
Favourites of the balls of the125-year-old Opera
Mangalica Pork baked in Beer, stuffed with Spinach and Pine Nuts with
Chestnut-Maple Syrup, Thymed Mushrooms and Zucchini
Filet of Venison with Juniper and Cranberry, in Almond Crust with Red Currant Dressing
Breast of Guinea Fowl filled with Porcini Mushroom, Pear Purée
Sage scented Vegetable Risotto
Cheese Interlude
Selection of Cheeses: Bleu de causses, Goat Cheese, Pavé touraine
The Grand Dessert Finale
White Chocolate Mousse in a Chocolate Roll on baked Chocolate Bed