European cuisine: Main Course
- Grilled venison steak, served with red cabbage and croquettes of potatoes and yellow bolletus mushrooms
- Guinea fowl and yellow boletus mushrooms mousse with fried poussin wings and pineapples chutney
- Guinea fowl with vegetables
- Guinea hen roll filled with ham and leek on creamed pepper vegetables and sauteed blue potatoes
- Hamburger mexican style
- Hamburger on potato cakes with fried egg and squash blossom
- Irish stew
- Jelly of regional beef with caviar cream
- Kebab a la zingara
- Lamb casserole and lamb with pepper gratin
- Lamb chop with yellow boletus mushrooms filling in wholemeal pastry
- Lamb chops in a layer of peppers with potato and leek gratin
- Lamb cutlets in a light ramsons-and mustard crust on ratatouille of vegetables
- Lamb fillet on parsley mousse
- Lamb goulash with curry and chanterelles
- Lamb stew with spring vegetables
- Lamb stew with spring vegetables
- Lamb stew with spring vegetables
- Leg of quail stuffed with yellow boletus mushrooms and red cabbage and apple salad
- Local venison medallions on roast of yellow boletus mushrooms and dumplings
- Loin of baby veal in tomato and chards with thyme sauce
- Loin of lamb and sweetbreads with wild fennel and celeriac
- Loin of lamb in spiced bread crust on vegetable ratatouille
- Loin of veal oven-cooked with rosemary and garlic
- Loin of veal stew with root vegetables
- Marinated lamb fillet on dandelion salad
- Mashed potatoes with Imperial caviar on sour cream
- Médaillon of cerf in yellow boletus mushrooms and Savoy cabbage on cranberry sauce
- Medallion of veal with chanterelle sauce, sauteed vegetables and fried squash blossom
- Medallions of pork in herb crust on apple sauce
