Pumpkin cream soup with curry, quark foam, pumpkin seed oil and roasted pumpkin seeds

Autumn lamb’s lettuce “Mimosa” with chopped egg, bacon, and bread croutons

Autumn lamb’s lettuce salad with figs, pomegranate, sautéed mushrooms, yellow carrots, sweet-and-sour pumpkin, chestnuts, hazelnuts and red cabbage

Venison tartare with confit egg yolk, hazelnuts, blueberry mayonnaise and sweet-and-sour pickled pumpkin

Sliced beef entrecôte with “Café de Paris” sauce, served with French fries

Pappardelle with wild boar ragù, chestnuts and Brussels sprouts

Homemade chestnut gnocchi with butter and sage, served on Bedretto cheese fondue with chanterelle mushrooms

Grilled venison escalopes, game sauce with cream, apple, cranberries, chestnuts, red cabbage and homemade ricotta spätzli

Sliced venison entrecôte, sautéed porcini mushrooms, delicate game sauce, cranberries, chestnuts, red cabbage and homemade ricotta spätzli