Lunch menu for Saturday, May 21

regular large
Cream of beetroot soup with horseradish L G O 3,80 4,50
fried batter pearl soup C A G L 3,80 4,50
Cream of asparagus soup G L 3,80 4,50
Consommé with meat strudel C A G L M 3,80 4,50

Green salad with goat cheese, homemade hummus and nuts C M G O 9,80
Green Salad with avocado, warm potatoes, pumpkinseed oil C M H O F 9,80
Green salad with pickled salmon, red beet and horseradish C D M O 10,80
Green and potato salad with breaded chicken C A L M O 9,80
Green salad with fried potatoes, bacon and pumpkin seed oil C M O 9,80
Green salad with organic roast beef and asparagus C M O 12,80
Small Steak with green salad G M O C 14,80

Burrata, grilled eggplant, tomatoes, roket and basil G 12,80
Linguine with lemon saffron sauce and grana A G 9,80
Asparagus with ham and salted potatoes G O 17,50
with ham 5,50
Breaded chicken served with poetatoe- and green salad A C G M O 10,80
Neck of pork, cabbage salad and bread dumpling A C G M L 11,80
Boiled fillet of beef with fried shredded potatoes and two dips (apple/horseradish and chives/sourcream) C G L M 17,80
Herring in sour cream with fried potatoes and bacon C D G M 10,80
Viennese Schnitzel (veal) with potato and green salad A C G M O 19,80
fried catfish fillet with potatoes and green salad D A G 15,80

Mousse au chocolat cake C G F 4,50
strawberry tiramisu C A G 5,50
Chestnut cream with cranberries and whipped cream G 5,50
curd cheese dumplings with buttered breadcrumbs and raspberry compote (aprox. 20 min time of waiting) C A G 7,00