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Vorspeise

Ravioli „Himmel un Ääd“, Raukepesto, Kartoffelcroutons, Parmesan, Apfelvinaigrette

Suppe/Zwischengang

Sauerampfersüppchen, Senfeier, Nordseekrabben

Hauptgang

Rosa gebratene Barbarie Entenbrust, Honiglack, Safran-Orangen-Risotto, Granatapfel, Portweinjus

Dessert

Cheesecake mit Rhabarber-Apfel-Crumble