Braised cheek of beef in red-wine-sauce

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Salzburger Nockerl


Regional Menu:

Marinated trout with roasted potatoes

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Swabian pockets with shallots and melted onions

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Roasted duckling with red cabbage

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Cheese-cream dumplings with roasted plums



Highlights:

Pumpkin-cream-soup

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Medaillons of lobster on pasta with basil sauce

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Turbot on spinach with madeira sauce



Dessert:

Souffle of cheese cram on peach sauce

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Apricot dumplings with amaretto cream

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Dessert from chocolate and fudge

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Choice of Cheese