Fingerfood:
- Prawns in a homemade Creme Fraiche Dressing, served on spoons
- Mini Potato-Patties with smoked Salmon and
Trout Caviar
Executive Gourmet for Scotland Paul Henderson, the Host Klaus Stapman, Dolly, my self,
Mae Ho, Prof. Walter Wong and the Chef for a great Night Dunia Stabman
Drinks: Champagne
Starters:
- Blini with Avocado-Mousse, Caviar and Quailegg, accompanied by chilled Vodka
- Stuffed Squid, mediterranean style with
sauteed Zucchini, black Olives and Garlic
Soup:
- Seafood soup with fine Fish and Prawns,
seasoned with Safron and Fennelseed
Drinks: Chardonnay
Main Dish:
Dunia explain making of the superb Spaetzle Pasta.
- Traditional German Beef Stew with Mushrooms,
homemade German Pasta (Spaetzle) and braised
red Cabbage
Klaus open and serving that outstanding Tempranillo
Dessert:
- Strawberry-Triffle
Coffee, Mini-Chocolate Cake and Williams eau de vie ( Water of Life )