This is our gala dinner for New Year’s Eve. At the moment we have free tables left in our restaurant.

Glass of Champagne with hibiscus flower
and a compliment from the kitchen
* * *
Smoked Galloway beef with slice of goat cream cheese
* * *
Carrot-apricot-soup with tofu sesame
* * *
Meat dumpling “mozzarella”
with olive cake and avocado-rucola-dip
* * *
Melon-papaya-soup
* * *
Salad from the buffet
* * *
Fillet of Herford beef in elder-cardamom-sauce
with roast pine nuts, celery-potato-puree and young carrots
or
Tunny “provinciale” on tomatoes and vegetable marrows
or
Saddle of deer with porcini
in portwine essence served with polenta rolls
* * *
Iced muesli bar with caramel sauce and berries timbale

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