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