Christmas buffets

Winter salad
with pear, pumpernickel crunch & beetroot dressing

Winter chestnut soup
with rosemary grissini & herb oil

Walnut breadstrong
with mulled wine butter

Duck leg
with bread dumplings, apple-red cabbage & spiced jus

Spinach dumplings
with wild mushroom cream & croutons

Gingerbread Brownie
with plum compote & speculaas crunch

Orange Taboulé
with grilled halloumi & yoghurt mint dip

Wild herb salad
with roasted mushrooms of the season, beetroot & oranges in apple vinaigrette

Pumpkin lemongrass cream soup

Duck Breast & Duck Leg
on fresh mushrooms & orange sauce, served with potato dumplings

Seitan herb stir-fry
with fresh brown mushrooms & parsley potatoes

Speculatius Tiramisu
with orange jelly

Winter Lentil Chickpea Soup
with herb baguette

Wild Herb Beetroot Carpaccio
with green pesto & roasted walnut

Herb pretzel dumplings

Homemade red apple cabbage
with star anise

Duck leg
in caramelised red wine-orange-thyme sauce

Giant Portobello Mushroom
with chestnut-parsley fars, served with caramelised red wine-orange-thyme sauce

Chocolate mousse
with pear-lavender compote

Bread variation
from two types of baguette

Pumpkin orange paste

Maronen-Selleriecremesuppe
with croutons, spice station & basil oil

Winter endive leaf lettuces
with Sharon fruit, dried aronia berries, wild herbs, sprouts & seeds, served with pomegranate dressing

Tomato cream cheese balls
on pickled black cumin pointed cabbage & marinated beluga lentils

Brandenburg farmer’s duck leg
on date thyme jus & apple-blue cabbage

Spinach dumplings
with truffled wild mushroom cream

Stollen-Panna Cotta
with spiced plum & marzipan crumble

served in small glasses