Gala Dinner 8

  • Galantine of guinea fowl with beetroot sorbet on orange- fennel salad
  • Cream of topinambur soup with truffled quenelle and cress
  • Risotto with dried tomatoes, grilled scallops and curcuma foam
  • Granita of elderberry, Champagner and rasperry
  • Fish ragout on lime sauce with vegetable julienne and potatoes
  • Saddle of venison with pumpkin puree, chestnut praline and jus of Porto
  • Dôme au chocolat with liquid core of passion fruit and baked baileys truffle on nutmeg flower ice cream
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