Starter
Smoked fish with honey-mustard dressing, cheese board, ham-melon, tomato-mozzarella, cold sliced roast venison, cranberry sour cream.
Lamb’s lettuce with Roquefort, grapes and walnuts,
Bread salad with onion and parmesan balsamic dressing,
Cole Slaw
Caesar salad with croutons and egg, parmesan dressing

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Soup
Wedding soup, chestnut cream soup

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Main courses
Crusted roast with Bavarian cabbage, venison leg in juniper cream, venison ragout, chicken breast on Asian vegetables with cream cheese, spring onions and sweet chili sauce, duck breast and roast duck in orange cream, pork fillet on savoy cabbage with sherry cream, Mediterranean barley with fish ragout, vegetarian spaetzle pumpkin pan with feta

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Side dishes
Celery and potato gratin with herb and oat crust, mixed vegetables, potato dumplings, bread dumplings, red cabbage, braised pointed cabbage, potatoes, rosemary potatoes

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Dessert
Honey cake panna cotta, tonka bean crème brûlée, red jelly with vanilla sauce, chocolate mousse, white chocolate mousse with raspberries, chocolate brownie