Gala Dinner 4

  • Tureen and tartare of beetroot with quail egg, chanterelle salad and bacon
  • Cream of celery soup with fried sweetbreads with vegetable tartar
  • Lasagnetta with prawn ragout, artichokes and sugar peas on white wine foam
  • Refreshing wildberry sorbet on confit of wildberries and ginger
  • Angler- fish noisette in warm herb- vegetable vinaigrette and mushrooms
  • Turkey medallions gratinated with tomatoes and mozzarella di bufala on broccoli cream and potato croquette
  • Crunchy nougat cut and  pyramid of cottage cheese ice cream with red wine figs
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