Menu suggestion:

• Beef broth “Royal”

• Tenderloin of pork in a cream and chives sauce, with vegetables of the season, home-made spätzle and croquette potatoes, lettuce salad with sour cream dressing (as an option, 1 or 2 types of meat may be ordered in addition)
• Yoghurt mousse mit fresh fruit
• Schweinelende in Schnittlauchrahm mit Gemüse der Jahreszeit, hausgemachten Spätzle und
  Kartoffelkroketten, Kopfsalat in Schmandsoße (au f Wunsch 1 oder 2 Sorten Fleisch zum Nachlegen)
• Joghurtmousse mit frischen Früchten

 

Menu suggestion:

• Rose of home-pickled salmon with mustard dip and potato pancakes

• Roast wild boar with walnuts in red wine sauce and vegetables of the season,
• Small bread dumplings and potato dumpling fingers
• Mixed dessert platter
• Wildschweinbraten mit schwarzen Nüssen in Rotweinsoße mit Gemüse der Jahreszeit,
• kleinen Semmelknödeln und Schupfnudeln
• Bunter Dessertteller

 

Individual menu elements

Starters:

• Mixed salad of the season

• Tomato variations with bruschetta
• Melon with home-cured ham and grissini
• Lamb’s lettuce in potato dressing with toasted croutons and diced bacon (Nov. - March)
• Home-pickled salmon, shrimps and smoked trout with a variety of sauces, baguette
• Rose of home-pickled salmon with potato pancakes
• Small salad bouquet garnished with fillet of zander (pike-perch), baguette
• Variationen von Tomaten mit Bruscetta
• Melone mit hausgeräuchertem Schinken und Crisini
• Feldsalat in Kartoffeldressing mit geröstetem Weißbrot und Speckwürfeln (Nov. - März)
• Hausgebeizter Lachs, Crevetten und Räucherforelle mit verschiedenen Soßen, Baguette
• Rose vom hausgebeizten Lachs mit Reibekuchen
• Kleines Salatbuket mit gebratenem Zanderfilet umlegt, Baguette

 

Soups:

• Beef broth “Royal”

• Fresh tomato soup
• Cream of chanterelle soup

 

Main courses:

• Pork steak in champignon sauce

• Tenderloin of pork in a cream and chives sauce
• Tenderloin of pork with two kinds of pepper sauce
• Pink-roasted pork fillet in puff pastry with red wine sauce
• Roast venison in red wine sauce with walnuts and glazed cherries
• Venison steak in cream & pepper sauce
• Almond-roasted venison (roe deer) steaks with braised champignons in a cranberry & cream sauce
• Pink-roast beef slices with sauce Béarnaise
• Rump steak with herb butter
• Braised joint of beef
• Breast of spring chicken in cream & pepper sauce
• Pink-roast breast of duck in orange sauce
• ½ crispy roast duck (served as 2 courses)
• Roast lamb steaks on matchstick potatoes

Desserts:

• Vanilla ice cream with whipped cream, hot cherries and chocolate sauce (served separately)

• Home-made vanilla parfait in a berry sauce
• Home-made Rote Grütze (jelly of summer berries) with vanilla ice cream or lightly-whipped cream
• Yoghurt cream with fresh fruit
• Fruit salad made with fresh fruit
• Light and dark chocolate mousse
• Yoghurt mousse with plums & cinnamon
• Chocolate trinity