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Roasted duckling with mustard-seed-sauce

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Soft cheese souffle with white peach sauce and wood strawberries


Recommendation of Paul Urchs:

Warm Carpaccio of trout with tomatoes and morels

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Swabian pockets with melted onions

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Roasted fillets of venison with pepper-sauce and mashed potato with celery

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Tartlett of peach with amaretto whipped cream


Our High-Lights:

Home marinated trout with hash browned potatoes and trout caviar

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Small "Wiener Schnitzel" with asparagus


Desserts:

Small cakes with huckleberries on rum cream and sorbet of cassis

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Gratinated wood strawberries with almound foam

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Soft cheese souffle with white peach sauce

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Dessert of chocolate and fondant

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Our Interpration of Farmers milk: Mousse of butter milk with frozen yoghurt and soft chees souffle