26. Dezember 2018 | December 26, 2018

BUFFET INTERNATIONAL – INTERNATIONAL BUFFET

VORSPEISEN - STARTERS

Thunfisch-Sashimi Tuna Sashimi

Ceviche | Gelbflossenmakrele | Avocado Ceviche | Yellowfin mackerel | Avocado

Hummermousse | Mango | Affilakresse Lobster mousse | Mango | Affila cress

San Daniele Prosciutto | Rucola | Feige | Balsamico San Daniele Posciutto| Rocket | Fig balsamic

Glasnudeln | Sobanudeln Glass noodles | soba noodles

26. Dezember 2018 | December 26, 2018

SUPPE – SOUP Topinambursuppe Jerusalem artichoke soup

HAUPTGÄNGE – MAIN COURSES Hochrippe im Ganzen an der LIVE-Cooking Station Sauce Bernaise | Portweinjus High Rib en bloc at the Live-Cooking Station Sauce Bernaise | Port wine sauce

Tagliolini mit Trüffel aus dem Parmesanlaib Tagliolini with truffles tossed in the parmesan loaf

Lammkeule | Polenta | Ofengemüse | Gremolata Leg of lamb | Polenta | Oven vegetables | Gremolata

„Label Rouge“ Lachs | Garnele | Bouillabaisetapioka "Label Rouge" salmon | Shrimp | Bouillabaise tapioca

Gnocchi | Schmortomaten | Tagiasce Oliven | Basilikum Gnocchi | Stewing tomatoes | Tagiasce olives | basil

26. Dezember 2018 | December 26, 2018

DESSERTS Passionsfruchtmousse Passion fruit mousse

Tonkabohnen Crème brûlée Tonka beans crème brûlée

Mandarine | Rosa Pfeffer | Heumilchjoghurt Tangerine | Pink pepper | Hay-mild yogurt

Buche de noel Bûche De Noël

Pistazientarte | Aprikose Pistachio tarte | Apricot

„Christbaumkugeln“ (Beerenmousse) "Christmas tree balls" (berry mousse)