Chef Melanie Lotos Göbl

Homemade ginger lemonade

Nachos made form red and green corn tortillas, topped with spicy black beans, cheese sauce and salsa

Burger Buffet ( all you need to create your own perfect burger) brioche buns, lettuce, heirloom tomatoes, homemade pickled onions and cucumber, veggie and beef patties, various sauces and toppings ( max. 2 burger each)

'Death by Chocolate', rich dark chocolate cake with fruit coulis

Thanksgiving Charcuterie Board cheese: brie, gorgonzola or blue, smoked gouda, goat chevre and an aged cheddar

Thanksgiving Charcuterie Board meat: sausage, kielbasa, prosciutto, spicy genoa and mortadella

Spread, crackers, breads, pickles, olives and fruit

Roasted Squash With Goat Cheese and Poached Cranberries

Brussels Sprouts With Pickled Shallots and Hazelnuts

Herbed Potato Mash

Green Bean Casserole

Green Salad

Butter-and-Herb Roast Turkey with yams and cranberry sauce

Cranberry Tart

Apple Pie

Pumpkin Pie

Nachos made form red and green corn tortillas, topped with spicy black beans, cheese sauce and salsa

Quesadilla slices with a twist (Korean Tex Mex invention )

Chipotle Adobo Tacos with braised Oxtail

Steak Ranchero with red bell peppers, tomatoes, refried beans, beer sauce and corn tortillas

Steamed fish in Banana leaf with vegetables and green salsa

Burritos with spiced minced meat, guacamole, sour creme and red salsa

Mango Champola

Peach cake roll

Amuse Bouche - Braised pork, Shiso leaf and exotic fruit

Kinoko soup with selection of mushrooms (kinoko) and egg (tamago)

Miso Ramen, egg, nori, green onion, fish cake, pickled bamboo shoots, mushrooms and spinach

Selection of Sushi (Maki, Nigiri, Sashimi ) Halibut (raw), 
Butterfish (raw)
, Sweet Shrimp (raw),
 Salmon (raw), 
Tuna (cooked), Avocado, Shiitake

Nikujaga, simmered beef and potatoes, stir-fry leafy greens

Japanese Caramel Pudding

Amuse Bouche - Smoked Salmon and Horseradish, pea sprouts on Buckwheat Cracker

Silky Chestnut Soup with Bacon and Chives

Duck Confit with Griottines Cherries and Mushrooms, Gougères au Comté - puffs with Comté Cheese

Tenderloin filet beef, with Oven Roasted Vegetables and Dark Leafy Greens

Sole Meuniére (Fish) - Butter braised Sole with Lyonnaise Potatoes, Gougères au Comté - Cream puffs with Comté Cheese

Matcha Creme Brûlée

Antipasti : Pecorino ( 30 month air dried from Sardinia ), Olives and Bresaola, Pane di Matera ( typical Italian bread )

Fresh pasta al limone with seared scallops

Braised Beef in Barolo wine with oven roasted potatoes and dark leafy greens

Braised Beef in Barolo wine with pan seared herbed polenta and dark leafy greens

Tiramisu orginale

Antipasti : Pecorino ( 30 month air dried from Sardinia ), Olives and Bresaola, Pane di Matera ( typical Italian bread )

Endive salad, hazelnut dressing, edible flowers and homemade macadamia nut cheese with apple

Oven roasted pumpkin stuffed with wild mushroom ragout and beluga lentils

Tagliatelle with creamy porcini mushroom sauce and pecorino

Panna cotta with pear compote

'Death by Chocolate', rich dark chocolate cake with fruit coulis