Appetizer.
Chicken liver pâté with tomato chutney and homemade bread.

Main Course.
Zander fillet in beurre blanc sauce with trout roe, served with homemade potato chips
or
Braised rabbit hind leg with red wine, spruce needles, and cranberry sauce, served with hot white bean, broad bean, cauliflower, broccoli, and cherry tomato salad.

Dessert.
Triple chocolate dessert with strawberry sauce
or
Seep-fried banana in kataifi pastry with strawberry ice cream, caramel sauce, and lemon syrup.