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Menu
Amuse bouche: Foie gras ferrero with quince and mangos
Goose breast carpaccio with wasabi
Venison ham with arugula, pomegranates, scallops, and salmon caviar
Wild game consommé with sherry, crisp vegetables, and ravioli
Salmon fillet with walnut – blue cheese sauce and spinach noodles
Citrus sorbet with sparkling white wine, vodka, and dragon fruit
Saddle of wild boar with pumpkin – poppy seed soufflé, chestnuts, and wild berries
Dessert platter: Gellért chocolate roll, white chocolate – mascarpone wheel, and raspberry macaroons
After midnight menu
Sauerkraut soup with pig’s knuckle, suckling pig, and sausage
Lentils with roasted pork ribs
New Year’s roast suckling pig with champagne-braised cabbage and potato hash
Cocktail and grill sausages with home-made mustard and horseradish sauce