Menu 1 . Beef tea with sliced vegetables . Roast saddles of pork served on green beans with cream and potatoes . “Herrencreme“ – caramel mousse with chocolate bits
Menu 2 . Bouillon from chicken with egg royale . Stewed knuckle of lamb on herbsauce served with ratatouille and basmatirice . Mousse au Chocolate
Menu 3 . Watercress soup with deep sea shrimps . Medallions of monkfish on vermouthsauce served with a vegetable bouquet und potatoes . Assorted stewed berries with whipped cream
Menu 4 . Mushroom essence with diced vegetables . Roasted filet stripes from veal in tarragon-creamsauce with assorted vegetables . and „Butterspätzle“ (pasta delicacy) . Cinnamon parfait on Burgundy plums
