Quadro

Apricot crumble cake.

Sliced veal with Dijon mustard cream sauce, served with potato-mascarpone puree and carrots.

Greek farmer's salad with tomato, cucumber, sheep cheese, and olives.

Homemade cheese spätzle with alpine cheese, served with fried onions and lettuce.

Raspberry slice.

Carrot foam soup.

Poached gilt-head bream fillet with dill sauce, served with pilaf rice and zucchini vegetables.

Roast beef rolls with avocado and sun-dried tomatoes, served with mango salsa.

Veal Saltimbocca with wild garlic jus, served with fine noodles and ratatouille vegetables.

Sautéed corn chicken breast with asparagus and lemon butter, served with new potatoes.

Cream of asparagus soup.

Sweet potato soup.

Prawn burrito with mango salsa.