AppetizerGravlax with beets, horseradish and dill saltAppetizer IITartar with quail egg and horseradish mayonnaiseMain course IDuck with parsnip, grapes and oatsMain course IIEntrecote with roasted butter and mushroomsDessertMeringue with seasonal fruits and creme chantilly
APPETIZERMarinated beef with forest mushrooms, cold pressed rapeseed oil, ripening cheese and rosemarySOUPCream soup with parsnip and pear with nigella and cider jellyMain course ILong roasted bacon with red cabbage puree, hazelnuts, dark sauce and kale chipMain course IIPumpkin dumplings with burnt butter, almonds, pumpkin seed oil and pumpkin powderdessertWhite chocolate mousse, roasted white chocolate, marinated pear
Dishes on a tableCOCTAIL PARTY BUFFETHummus in three flavors with crunchy vegetables and olive oilBaked aubergine with almonds, yogurt and salsa from herbsCaramelized pear with goat cheese and rucola moussePate chicken with sour cream on butter breadProsciutto di parma with creme fraiche and melonRillette of smoked trout with cucumber and lemon oilDutch herring with marinated plum, plum vinegar and flaxseed chipSWEET BUFFETChocolate mousse with forest fruits and sea saltChia mango pudding with yogurt and almonds