Braised Haunch Of Venison In Prune Sauce
Main course
Braised Red Cabbage with Cranberries
Vegetable dish
Creamy Mushroom Chicken Composition
Main course
Savory Sausage Baguette
Bread Dish
Pigeon breast on kale with kohlrabi puree
Main course
Crispy Mushroom Bites
Finger Food
Autumnal Pork Roast with Chestnuts
Main course
Ribbon Noodles with Poultry in Cranberry Sauce
Student Cuisine
Berry Refreshment with Lillet
Drinks
Rye-Sotto with Nutria and Grilled Pears
Main course
Goose Legs with Apple Red Cabbage
Main Course
Curd Cream with Lingonberries and Sponge Cake
Dessert
Pears in White Wine with Hazelnut-Lingonberry Filling
Sweet Dish
Peach Curd Dessert with Lingonberries
Dessert
Creamy Pasta with Forest Mushrooms
Student Cuisine
Venison Leg with Savoy Cabbage-Mushroom Side Dish
Main course
Apple Pie with Lingonberries
Cake
Potato Meatballs from the Oven
Main course
Venison Goulash Hunter-Style
Soup
Mulled Wine Cranberry Slices
Cake
Bunter Wintersalat mit Balsamico-Dressing
Salad
Pumpkin Cheese Pies with Honey Mushrooms
Finger food
Gingerbread-Pistachio Cheesecake with Lingonberries
Cake
Meat Dumplings with Cranberries
Dumplings