Main courses
Roasted trout served with blue cheese sauce and parsley rice pilaf
Pork tenderloin served with bacon and savoy cabbage garnished with egg barley risotto in Hungarian style
Duck breast with rosemary in red wine sauce with sour cherry served with roasted potatoes and carrot
Veal cheek stew with served curd dumpling, piquant cucumber ragout and bacon chips
Beef steak in tomato ragout served with roasted potatoes and ruccola
Mushroom mix risotto with parmesan cheese
Roasted red tuna steak served with caper butter, cold red onion puree and fresh mixed salad |