German Cuisine: Main Course
- Ham baked in pastry
- Medallions of pork fillet with roast potatoes and Savoy
- Medallions of veal with mushrooms and celery
- Mixed boiled meat with green sauce
- Mixed boiled with horseradish- and herbs sauces
- Pan-fried veal sausage on sauteed vegetables
- Pheasand with sauerkraut
- Pork chop in mustard sauce with roast herb rice and vegetables
- Pork escalope with mushrooms
- Pork escalope with mushrooms with beans in bacon
- Pork fillet in chive sauce, asparagus vegetable and new potatoes
- Pork fillet in pink pepper sauce with potato noodles and vegetables
- Pork fillet with mustard sauce
- Pork fillets en brochette with caraway sauce
- Pork tenderloin in apple sauce
- Pork tenderloin in chive sauce served with vegetables and spätzle
- Pork tenderloin in mustard sauce served with vegetables in season and spätzle
- Ragout of beef with mushrooms
- Ravioli of veal shank with stewed white cabbage
- Roast duck breast in apple sauce
- Roast goose with sauerkraut
- Roast leg of pork
- Roast leg of pork with potato noodles and creamed leek
- Roast leg of sucking pig
- Roast leg of sucking pig with fresh marjoram
- Roast local venison with spätzle and red cabbage
- Roast loin of veal with rosemary sauce
- Roast of lamb with new potatoes
- Roast pork fillet with caraway sauce on braised cabbage and baked potatoes
- Roast pork with pruns
