Goose Foie Gras from Hirsch’s farm served with a spoon, Candied Apple chutney, “Teewecke”
French coast scallops, Val de Moder parsnip and lamb’s lettuce cream,
Sturia vintage caviar and lemon gelee
Gravlax Trout from Kircher’s Fish Farm,
Horseradish pannacotta and kohlrabi’s pickles and Granny-smith, sour cream with herbs