European cuisine: Main Course
- Fresh yellow boletus with tomato sauce
- Fried asparagus in a meat coat with tartare sauce
- Fried champignons with tartare sauce on salad
- Fried chicory with mushrooms sauce
- Fried eggs
- Fried Eggs in sesame crust on a bed of salads
- Fried fillet of rabbit in a bread crust on peppers vegetables
- Fried squash blossom with crayfish
- Fried squash blossoms
- Fried tripes
- Fried veal cutlet breaded with herbs
- Fried veal cutlet breaded with herbs
- Fried wonton ravioli filled with chanterelles on chive sauce with oven baked tomatoes
- Glazed calf's kidney with mustard sauce
- Glazed saddle of venison on apple and ginger purée with juniper and lemon gravy
- Glazed shoulder of lamb with herb gravy and potato gratin
- Glazed shoulder of veal with roast vegetable rice and fried courgettes
- Glazed veal shank with tarragon on carrots and fennel vegetables
- Gratin of yellow boletus mushrooms and of peaches
- Gratinated leaf spinach with home-made noodles, cream and mushrooms
- Gratinated pork fillet in a crispy rye-bread crust with herbs spätzle
- Grilled chicken kebabs
- Grilled double lamb chop with thyme
- Grilled fillet of beef with king prawns, peppercorns and hollandaise sauce
- Grilled fillets en brochette with parsley butter
- Grilled rump-steak with tomatoes and fried onion rings
- Grilled rumpsteak with potato noodles
- Grilled skewer of meat fillets with herbs purée, asparagus and corn on the cob
- Grilled spare ribs
- Grilled steak on fried vegetables
