European cuisine: Main Course
- Vegatables kebabs in tempura batter for deep frying with stewed cherry tomatoes and Pesto sauce
- Vegetable tart with garden cress
- Vegetables in beer dough
- Vegetables roots with wholemeal gnocchi
- Venison cutlet with caramelized cranberries
- Venison cutlet's on potato cakes with red cabbage
- Venison noisettes sautés with yellow boletus mushrooms
- Vienna goulash
- Warm calf's tongue with parsley potatoes and chanterelles
- Warm spelt salad with stuffed poussin breast and herb vinaigrette
- Wild asparagus with hollandaise sauce
- Wild boar cutlet with sultanas and pine nut sauce on creamed cabbage and wild rice
- Wild boar ragout with plums
- Wild duck in hot red wine sauce
- Wild rabbit stew with vegetable noodles
