Jerusalem artichoke cream-soup, served with deer-meat ravioli
Gooseliver, roasted, endive salad with butter-walnut dressing, blue cheese
Chickenbreast-Steak in zucchini, roasted beetroot-risotto
Duck leg confit and roasted duckliver, served with small garlic-parsley-potatoes, ratatouille
Venison stew with flap-mushroom, served with potato-dumplings
Poppy sead bread & butter pudding with lemon-sorbet
Enjoy Your Meal!