Weekly Menu

Cream of potato soup with brown bread quenelles

Onion soup with halibut

Wild garlic soup with cheese ravioli

Roast leg of sucking pig

Fillet goulash of beef and veal

Poached fillet de veau on asparagus vinaigrette

Saddle of venison on celery purée with glazed cherries

Fillet steak of beef in thyme au gratin on Port wine sauce

Apple dumpling

Fish-soup

Cream of courgettes soup

Consommé with herb quenelles

Fillet of local cerf sauté rosa

Roast duck breast in apple sauce

Rolled roast veal filled with eggs and mushrooms

Souffléed lamb noisettes with herbs and baked stuffed courgettes

Medallion of beef with yellow boletus mushrooms sauce

Pear tartlet with chocolate on anise mousse

Goulash soup

Liver dumpling soup

Dumpling consommé

Fillet tips in creamed yellow boletus mushrooms sauce

Roast saddle of lamb with aubergines sauce

Smoked ox tongue of beef with beans

Saddle of rabbit in mustard sauce with mushrooms

Loin of lamb in herb crust with thyme sauce

Pear mousse with fruit sauce

Clear tomato soup with cheese quenelles

Cream of garlic soup with croutons

Kohlrabi soup

Baked asparagus with breast of quail

Sautéed medallions of lamb in herb sauce

Venison cutlet with caramelized cranberries

Roast veal and sucking pig, oven-cooked

Roast veal with rosemary sauce

Apple tureen on cinnamon mousse

Peasant-style soup with brown bread croutons

Noodle soup with vegetable julienne

Cream of potato soup with salmon strips

Lamb fricassee

Boiled beef with horseradish

Roast shoulder of local veal

Stuffed escalope of pork

Roast lamb with olives

Banana mousse with blackberry sauce