Weihnachsmenu 2019 Truffled guinea fowl, foie gras mousse, nuts muffin and wild berries salad Sea Salad on artichokes’ cream with basil and lemon emulsion Tortellini filled with oxtail in broth with small vegetables Apple and cinnamon sorbet with sultana raisins and roasted pine nuts Braised veal cheek in white Malvasia wine [...]