Consume

Tournedos goulash with garden vegetables

Wild mushroom soup simmered with walnut oil

Pheasant bouillon with prunes, served over wild rice

Pan fried king prawns with chili, garlic and leafy spinach

Smoked salmon stripes with coctail tomatoes, served over crisp greens

Warm goat cheese in dried ham crust on a honey-balsamic salad bed

Pine almond chicory salad served with basil and mozzarella

Veal tenderloin over creamy mashed potatoes, garnished with cranberry cream sauce

Fillet mignon with savoury blue cheese sauce and scalloped potatoes

Medallions of pork grilled with green spices, served with almonds, broccoli, chicory and blue-cheese sauce

Spaghetti aglio e olio

Salmon fillet roasted in black mustard crust, served with green asparagus and citrus butter sauce over basil mashed potatoes

Pullet grilled with vegetables, served with tarragon Hollandaise Sauce and wild rice coctail

Garden vegetables roasted with creamy camemebert, served with pommes noisettes

Roasted goose liver slices garnished with caramelised apples and red wine onion chutney, served with smashed potatoes

Spaghettini with truffle tossed in tomato sauce with black olives, sprinkled with parmesan

Butterfish roasted with shrimps, served on spinach sponge-cake

Soft goat, gouda and camambert cheese, apples and walnuts, served with dry "Aszú" grapes

Chocolate cake served with vanilla parfait

Almond apple strudel with vanilla parfait

Tiramisu slice garnished with raspberry cream with a hint of sweet liqueur

Caramel pear cake in blackberry sauce

2-course menu changing every day