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)