***
Fillet of Pike perch with red cabbage and champagne sauce
Lobster with basil-butter and pasta
Turbot coated in courgettes on red butter
***
Poached fillet of beef in red wine with red butter
Rolled paillard of veal stuffed with chanterelles
Loin of lamb with herbs and mashed parsley
Breast of pheasant with cabbag
***
Cheese from the trolley
***
Blueberry tartlets with rum cream and cassis sorbet
Dessert from chocolate
Gratinated raspberries with raspberry ice cream
Caramelized carpaccio of pineapple with caramel-ice-cream and vanillemousse
***
Fine Dining Menu
Glazed goose liver praline with ham
or
Tuna in three kinds
***
Lasagne of scallops with white truffles
***
Turbot coated in spinach on red butter
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Consommé
***
Saddle of venison coated in brioche with pepper sauce
***
Domé chocolate with pickled cherries
or
Cheese from the trolley
***
