Pheasant broth with meat, pasta rice and a drop of cherry
Venison leg on cream with cranberries and bun stuffing with roasted chestnuts
Slow-roasted fallow deer loin with strong demi glace and pumpkin puree, homemade mushroom-potato croquettes
Fried wild boar leg schnitzels, served with potato salad with apples and horseradish
Crème brûlée with wild berries