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Frech style artichoke with a vinaigrette
9.00
arugula salad with tomato,
croutons und parmesan
7.50
terrin from Fasan with cumberlandsauce
7.50
French style scallops
with julienne vegetable in a red peppersauce
as an appetizer 11.50
as main course 17.00
* * *
Corn-fed chicken breast, honey glazed, in a lemon sauce
with potato gratin and seasonal vegetables
15.00
Ostrich filet in white truffel sauce
with potato gratin and seasonal vegetables
18.00
Beef filet in a green peppercorn sauce
with potato gratin and seasonal vegetables
21.00
Duckbreast "Indochine" in a honey mustard sauce
with potato gratin and seasonal vegetables
18.00
Pangarfilet"creole style" with a spicy tomato-coriander sauce
with rice and seasonal vegetables
15.00
Monkfishin balsamicojus
rice and seasonal vegetables
17.50
King Prawn`s in a spicy coconut curry sauce,
with rice and seasonal vegetables
18.50
* * *
dates filled with amaretto-mascarponecreme
5.50coupe la vie en rose
strawberrys with mascarpone
6.00 |
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