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

pumpkin purée soup – seeds – oil

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

grilled pumpkin – juli­enne vege­ta­bles – potato snow – seed oil & seeds – salad from the buffet

Whole Pan-fried Brook Trout – Gremo­lata Butter Sauce – Boiled Pota­toes – Salad from the Buffet

home­made fettuc­cine – aged cheese – onions – spinach – mush­rooms – seeds – salad from the buffet

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

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

Five small medal­lions of pork tender­loin with Cognac & white wine sauce – Mush­rooms – Croquettes – Salad from the buffet

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

Tender braised ox cheeks – brai­sing sauce – vege­ta­bles – mousse­line pota­toes – salad from the buffet

with a garden herb crust – infused jus – green beans – potato croquettes – salad from the buffet

Roast Venison „Baden – Baden“ – in red wine sauce – pear – red cabbage – potato dumplings – buffet salad

Almond crumble – cream

with wild berry sauce

Vanilla ice cream, Crumble, Cream

Vanilla ice cream filled with espresso