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

Roasted veal – tuna cream – baguette and butter

Fresh Aspa­ragus Salad – Baguette

Holiday consommé – Beef garnish – Custard – Leek – Cauli­flower

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

clear fruity tomato broth – aspa­ragus – herbs

Fresh aspa­ragus spears from Gut Hols­ter­feld – Hollan­daise sauce and buttered pota­toes with

with sautéed mush­rooms and pickled summer truffle

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

Pike-perch fillet with Choron Sauce – Prawns – fine vege­ta­bles – Château pota­toes – Buffet salad

Poached cod fillet – on a light wild garlic cream sauce with fine vege­ta­bles – aspa­ragus strips – pota­toes – salad from the buffet

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

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

Dijon mustard crust – dark herb jus – potato croquettes – salad from the buffet

Almond crumble – cream

with wild berry sauce

Vanilla ice cream, Crumble, Cream

Vanilla ice cream filled with espresso