Ambrosia BG Hochzeitstafel

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Beef- & octopus carpaccio on a bed of Ruccola leaves, marinated with chilly

Safran-froth-soup with sellery, carottes & roasted pine nuts


Truffled veal fricassee, served with potato celery puree

Scalops and tiger prawns on top of Italian pasta, garnished with caramelized cherry tomatoes & lime tips


White Lindt chocolate mousse served with an Amaretto mango cream


Local bread specialities and butter-cream-variations inclusive