|
|

|
|

|

|

|

|
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 | 
| 
|
|
|