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Speisekarte vom Saturday, January 28

Consommé with meat strudel C A G L M
Cream of pea soup G
Viennese Soup Pot L A

Green salad with goat cheese, homemade hummus and nuts C M G O
Green Salad with avocado, warm potatoes, pumpkinseed oil C M H O F
Green salad with smoked wels catfish and horseradish 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

Pasta with cabbage and sour cream A C G O
Linguine with lemon saffron sauce and grana A G
Lasagne (beef and pork organic) A G L O
Breaded chicken served with poetatoe- and green salad A C G M O
Neck of pork, cabbage salad and bread dumpling A C G M L
Boiled fillet of beef with spinach, shredded potatoes and two dips A C G L M
Viennese Schnitzel (organic veal) with potato and green salad A C G M O
Herring in sour cream with fried potatoes and bacon C D G M
Fried filet of cod with parsley potatoes and green salad G O C M

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