GOURMET MENU
November 4, 2026
STARTER
Bread, spread
STARTER
Roast beef from the saddle of venison with Cumberland sauce and marinated wild herbs
SUPPE
Cream of Pumpkin Soup with Croutons and Walnut Oil
MAIN DISH
Roast beef with onions, served with sautéed broccoli, pan-fried potatoes, and caramelized onions
or
Pan-seared pikeperch fillet with parsnip purée, bell pepper and onion medley, and herb sauce
POST-DINNER
Sweetened Quark Cream with Berry Ragout and Pistachios