Starter
Variation of finely smoked fish
Soup
Chestnut foam soup
Intermediate Course
Homemade ravioli filled with porcini mushrooms, served with sage butter and crispy Parmesan crisps
Main Course
Beef fillet with port wine jus, served with potato gratin, glazed carrots, and green beans wrapped in bacon or Pan-seared sea bass fillet with Champagne sauce, celery purée, and delicate winter vegetables
Dessert
New Year’s Eve dessert variation
Midnight
Snack Goulash soup