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Menu
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
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