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Gala Menu
CLASSIC
Duet of medium rare boiled veal and scallops
coated in sesame on spicy saffron-tumeric-cream with wild herbs
A, C, F, G, L, M, N, O, R
Thick veloute sauce with chioggia beets and basil foam
with colorful Jour pointed peppers filled with watercress brioch
A, C, F, G, L, M, O
Veal hip lightly roasted in lemon olive oil
on porchini foam with poppy seed-potato roll
served with warm, marinated fennel
A, C, F, G, L, M, O
Eclair filled with nougat gefüllt mit Nugat Ganache
with raspberry panna cotta and waldmeister sponge Cake
A, C, F, G, H, O
Pralines served with coffee
MIDNIGHT SNACK
Lentil soup with choice of bread rolls
L
Gala Menu
VEGETARIAN
Vitello tonnato from aubergine
with frisee and red cress
F, H, L, M, O
White bean-cream soup
with nut oil, tarragon, and fried onions
A, E, F, L, M, O
BBQ hispi cabbage
with miso-butter, coconut-sweet potatos, and sprouts
E, F, H, N, O
Almond-chocolate cake
with orange ragout
A, C, F, G, H
Pralines served with coffee
MIDNIGHT SNACK
Lentil soup with choice of bread rolls
L
A = Cereals Containing Gluten • B = Crustaceans • C = Egg • D = Fish • E = Peanut • F = Soy • G = Milk or Lactose • H = Nuts • L = Celery • M = Mustard • N = Sesame • O = Sulphites • P = lupins • R = mollusks
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