Wild times

Late October to late year
A la carte

Cream of Hokkaido pumpkin soup

Wild meeting two game medallions
(what the hunter runs in front of the shotgun) with burgundy sauce
with cranberry pears and potato crusts

Venison with Kirsch Roast venison from the leg in a strong cherry-pepper sauce with potato dumplings and red cabbage

Wild boar stew “Schlubber-Bruch”
According to an old recipe of forester Vetter with chocolate and
currants, served with red cabbage and potato dumplings

Duck breast on orange-thyme sauce, potato crumbs and leaf salads