Speisekarte vom Saturday, February 24

Cream of carrot-ginger soup G O
Tomato soup with Coconut milk and ginger
Consommé with meat strudel C A G L M

Green salad with goat cheese, beans, walnuts G M O C
Green Salad with avocado, warm potatoes, pumpkinseed oil C M H O F
Green salad with smoked salmon, red beet and horseradish C M O
Green and potato salad with breaded chicken C A L M O
Green salad with fried black pudding, red beet and horseradish C A M O
Endive Salad with fried potatoes, bacon and pumpkinseed oil C M O

Organic beetroot noodles with walnut and cheese A G C
Steamed Fennel with Couscous G
Breaded chicken, served with potatoe and green salad C A G M O
Neck of pork, cabbage salad and bread dumpling A C G M L
Roasted veal with brussels sprouts and polenta G L F O
Boiled filet of beef, shredded potatoes, spinach, two dips G L O
Viennese Schnitzel (organic veal) with potatoe mayonnaise and green salad A C M O
Organic steak with fried potatoes A M O
Herring in sour cream with fried potatoes and bacon C D G M
Fried char with boiled parsley potatoes and green salad G A

Mousse au chocolat cake C G F
Semolina pudding with cassis sauce C G O
Chestnut cream with cranberries and whipped cream G
Sweet cheese dumpling with breadcrumbs and sour cherry compote C A G