The Innsbruck New Year's Boogie Gala

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er Aperitif | Gänseleberpraline

he Aperitif | Goose Liver Praline

ie Geräucherte Entenbrust | Orangen | Rucola | Robiola (Frischkäse) | Kräuter Crostini

he Smoked Duck Breast | Oranges | Arugula | Robiola (cream cheese) | Herb Crostini

as Samtsüppchen Vom Blaukraut | Kartoffel-Laucheinlage | Prosciutto Krokant

he Foam Soup Of Red Cabbage | Potato-Leek Addition | Prosciutto

er Seeteufel | Kirschtomaten | Kräuter | Oliven | feines Krabbenrisotto

he Angler-Fish | Cherry Tomatoes | Herbs | Olives | Risotto with Crabs

as Blutorangensorbet

he Blood Orange Sorbet

as Rinderfilet Im Speckmantel | Bourguion Sauce | Kartoffelgratin

he Fillet Of Beef | Bourguignon Sauce | Potatoe Gratin

ie Dessertvariation | Joghurt Coppe | Chantilly |Preiselbeeren | Belgische Schokolade

he dessert variation | Coppe with yoghurt | Chantilly | Cranberries | Belgian Chocolate

Let’s Boogie & Prosit 2020!

Das Innsbruck**** Team, Katharina Alber, Martin Pyrker, Walter Metzler

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