Atlantic turbot poached as a whole with herb mousseline
Lightly fried saddle of venison with rose-hip & horseradish sauce
Italian courgette salad with grilled cherry tomatoes

Roasted wild duck with apple & celery salad
Poached wild salmon "Bellevue"
Goose-liver parfait with Cumberland sauce
Spanish Serrano ham with asparagus or melon (depending on season)
Lightly fried beef fillet with caper marinade

Styrian ox entrecote with sauce béarnaise
Leg of veal glacé with thyme or leg of lamb Provencale
Chateau potatoes, fresh vegetables
Swiss pan-fried veal with cream and dumplings
Pasta with ham au gratin
Small "Wiener Schnitzel" (small veal cutlets)
Selection of salads and dressings

International cheese board
Soufflé glacé Grand Marnier with orange sauce
Old Viennese "Schmankerl parfait" with hot chocolate sauce
Quark strudel soufflé with vanilla sauce
Chocolate terrine "Blanc & noir"
Fresh fruit salad with kirsch
Quark cream with strawberry sauce
Petits fours

Starters on request

Clear soup with semolina dumplings or Viennese potato soup

Please note that the listed dishes are only to be seen as suggestions. There are many more possibilities and we will arrange them to your personal request and wishes.