Danube

with Horseradish Fromage Blanc and Toasted Pumpkin Seed Dressing

with Smoked Mushrooms and Harvest Corn Sauce

with Wasabi Mousse and Marinated Red Beets

with Salzburger Red Cabbage, Chestnuts and Armagnac Plum Sauce

with Quark Spätzle

with Austrian Crescent Potatoes, Cucumber Salad, Mixed Greens and Lingonberries

with "Kracher", Caramelized Quince and Macadamia Vanilla Cloud

with a Porcini Crust, Celery Root Purée and Wild Mushroom Broth

with Austrian Pretzel Dumplings, Brussel Sprouts, Sour Cherries and Venison Jus

with Pumpkin Seed Oil, Oven Roasted Quince, Pomegranate Granite and Apple Cider Sorbet

with Herbed Goat Cheese, Spiced Pecans and Sherry Pumpkin Seed Vinaigrette

with Paradeiser Coriander and Fresh Lemon Thyme Sauce

with Key Lime Pickled Onion, Pumpkin Seed Oil and Sesame Mustard Dressing

with a Julienne of Fall Squash and Pumpkin Seed Dressing

with Sweet Shallot Confit, Parsley Root Purée and Zweigelt Jus

with Chanterelle Gnocchi, Marinated Fennel and Lamb Jus

Chocolate Brûlée, Pistachio Brûlée, and Organic Caramelized Sunflower Seeds with Praline Ice Cream

with Huckleberry Sour Cream Sorbet and Topfen Ice Cream

with 25-Year Aged Balsamic Vinegar and Moscato d'Asti Ice Cream

with Italian Plum Ragout and Chocolate Chip Ice Cream

with Brownie Sacher Cake, Chocolate Parfait and Fig Chutney, Bitter Sweet Chocolate Brûlée and Viennese Mélange Ice Cream

with homemade Plum Preserve, Quark Cheese, Pumpkin Seed Nougatine and Lingonberry Ice Cream

with Pumpkin Seed Oil, Oven Roasted Quince, Pomegranate Granite and Apple Cider Sorbet