Pink pigeon breast and foie gras wrapped in cabbage with stuffed legs and wild mushrooms.
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Cabbage and sour cream pierogi followed by top rump beef roulade with pickled beetroot and buckwheat groats.
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Loin of venison in a juniper sauce with red cabbage and spätzle. Followed by apple strudel.
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Stuffed cabbage, glazed. Glazed lentil stew. Turned carrots and baby onions, glazed.
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Chicken mousse adorned with decorative vegetables and stuffed with bacon and cabbage.
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