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

Ticket purchase