European cuisine: Warm hors d'Å“vres
- Potato ravioli filled with ricotta cheese and nettle in asparagus and tomato butter
- Potato ravioli filled with yellow boletus mushrooms and melted butter
- Potato ravioli of wild garlic with oven-cooked tomatoes
- Potato ravioli with chanterelles, leek and thyme
- Potato ravioli with spinach & yellow boletus filling and chive butter
- Potato spätzle with oyster mushrooms
- Puff pastry ravioli filled with yellow boletus mushrooms on garlic sauce
- Puff pastry strudel with yellow boletus mushrooms and leek on chive sauce
- Pumpkin gnocchi
- Ravioli filled with cheese on green asparagus
- Ravioli of spinach and cottage cheese with melted onions butter
- Ravioli, Tyrolean style with brown butter and parmesan
- Saffron dumplings with smoked cottage cheese, rocket and tomatoes
- Sauteed ravioli, Tyrolean style on vegetables
- Savoy cabbage dumplings with shallot butter and parmesan
- Semolina cake stuffed with white mushrooms
- Small potato tartlet
- Spinach beets pudding with shrimps on turmeric sauce
- Spinach dumplings with herbs salad and melted butter
- Spinach gnocchi with gorgonzola sauce
- Spinach roll with sauce of venison
- Spinach spätzle with game sauce
- Stuffed buckwheat quenelles
- Stuffed semolina cakes
- Variety of yellow boletus mushroom ravioli in maître d'hôtel butter
- Vegetable cakes
- Vegetable pudding
- Vegetable strudel in shrimp and saffron sauce
- Vegetable strudel on brie fondue
- Vegetable strudel on tomato sauce
