Beef Carpaccio – Salad – shaved Parmesan – Lemon – coarse pepper

Roasted veal – tuna cream – baguette and butter

Shrimp in cock­tail sauce with cognac baguette – Butter

Holiday consommé – Beef garnish – Custard – Leek – Cauli­flower

French onion soup with Cognac and white wine – Crou­tons – two cheeses

clear fruity tomato bouillon – basil dumplings

fine apple soup with chicken – bell pepper – mush­rooms – curry

Home­made pasta with salmon and shrimp, colorful vege­ta­bles, garlic cream sauce, herbs, pine nuts, Parmesan, and buffet salad.

Zander fillet – white wine sauce – trout caviar – buttered pota­toes – salad from the buffet

Poached salmon fillet – on a light basil cream sauce with fine vege­ta­bles – pota­toes – salad from the buffet

5 small pork medal­lions in a pepper-cognac cream sauce – vege­table garnish – mush­rooms – potato croquettes – salad from the buffet

with herb butter, sautéed mush­rooms, oyster mush­rooms, beech mush­rooms, king oyster mush­rooms, chan­ter­elle mush­rooms, onions, potato croquettes, and salad from the buffet

Cream soup of fresh chan­ter­elles – mush­room garnish – herbs – cream

Pork tender­loin medal­lions on cream – sautéed button mush­rooms – chan­ter­elles – oyster mush­rooms – beech mush­rooms – king trumpet mush­rooms – onions – croquettes – salad from the buffet

with sautéed mush­rooms – oyster mush­rooms – beech mush­rooms – chan­ter­elles – king oyster mush­rooms – onions – herbs

Veal Schnitzel – Lemon – Cran­berry – Potato Croquettes – Salad Buffet

Almond crumble – cream

with wild berry sauce

Vanilla ice cream, Crumble, Cream

Vanilla ice cream filled with espresso