Meat Selection

Welcome to a Gourmet's Paradise

Chicken brast breaded in coconut served with curry sauce and brown rice
Roasted breast of duck in a maple-balsamic sauce served with potato puffs
and vegetables prepared in a wok.
Filet of pork roasted in a fine breaded crust, with pear-potatoes and vegetables
Entrecote slices served on a bed of lukewarm rucolo salad sprinkled
with parmesan and balsamic vinegar
Filet of venison with ginger sauce, served with red cabbage and Spaetzle
Filet of veal with creamed truffles, noodles and fresh vegetables
Rack of lamb with champignons in a seasoned crust
with Lyonaisse potatoes and ratatouille

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