Menu 1 SaladFresh garden salad bouquet with crispy vegetables, chickpeas, and pepper dressing

Main dishDuck magret in autumn luxury
glazed duck breast with celery purée, crispy tempura carrots, wine–cherry sauce, and celery leaf chips

DessertMille-feuille with pumpkin cream, raspberry coulis, and forest fruits

Menu 2 StarterSpinach roulade with goat cheese and blueberries, served with fresh greens, balsamic reduction, and nuts

Main dishPork fillet 'Black Angel'
with creamy potato mousseline, veal stock reduction, and wild mushrooms

DessertChocolate temptation
biscuits and dried blueberries with rum, mascarpone cream, and cherry reduction