1 glass of champagne and amuse-bouche

Duet of Guinea fowl mousse with pepper grass bread balls
and
Dry aged duck breast, laid low
on Waldorf salad
wild berry chutney

Poached turbot fillet with pumpkin foam
on steamed leek
with raisins and capers from Pantelleria

Ginger and lemon sorbet with green apple liqueur

US Black Angus fillet "Rossini"
Goose liver, fine port wine sauce
caramelized red onions
Potato gratin and vegetable bouquet

Dessert variation "Schweizerhaus"