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Meat Dishes

  • Saddle of veal steak gratinated with cheese on roast yellow boletus mushrooms and dumplings with sauteed green cauliflower
  • Roasted duck breast in balsamic vinegar gravy on sauteed Savoy cabbage and fried potato gnocchi
  • Roast pheasant breast in Savoy cabbage on mashed pumpkin with potato cakes
  • Fillet of beef baked with hollandaise sauce and Port wine sauce on roasted potatoes and french beans
  • Grilled fillet of beef on roasted dumplings with shallots sauce
  • Roasted deer medallion baked with hollandaise sauce on roast yellow boletus mushrooms and potatoes
  • Roasted fillet of beef in Savoy cabbage on pumpkin sauce with sesame-potato croquette
  • Guinea fowl roll in crêpes on sauteed spinach with black truffle foam
  • Roast breast of guinea fowl with pumpkin filling on carrot cream, stuffed tomato and fried potato gnocchi
  • Stuffed saddle of rabbit with mustard gravy, rosemary potatoes and vegetables peasant-style
  • Deer noisettes sautés on roast dumplings with yellow boletus mushrooms jus and Brussels sprouts
  • Deer fillet with Port wine sauce, mashed apple, braised red cabbage and celeriac purée
  • Braised slice of deer on pumpkin cream with braised red cabbage and glazed apple pearls
  • Braised veal cheek with Lagrein sauce on mashed chickpeas and glazed Brussels sprouts
  • Veal chops gratinated with vegetable and mozzarella on tomato and leek vegetables, crispy potatoes pearls
  • Roast rump of veal in leek and parmesan crust on a beet of green beans with potato cakes
  • Saddle of rabbit in raw ham and herbs on lentils ragout with potato cakes in sesame
  • Veal chops with morel cream sauce on wild rice and sauteed vegetables
  • Roast medallions of venison with apple sauce on herbs purée and pumpkin cubes
  • Fillet of beef with grilled vegetables
  • Roasted deer medallion baked with béarnaise sauce, Port wine sauce and tossed vegetables
  • Saltimbocca of turkey with raw ham and sage on kohlrabi cream with sauteed carrots cubes
  • Roast pork fillet with with green pepper sauce, sauteed broccoli and crispy potatoes
  • Roast fillet of veal with green pepper sauce, stuffed cherry tomatoes and mashed courgettes and potatoes
  • Stroganoff of veal in creamy paprika cream with vegetables and wild rice
  • Sliced roast beef on marinated rocket with parmesan flakes and stuffed potato
  • Medaillon of turkey in raw ham on mashed carrots, red betterraves cream and sauteed diced courgettes
  • Pheasant breast on sauteed bettes with kohlrabi purée and Marsala jus
  • Veal steak baked with mozzarella on ramsons risotto and oven baked tomatoes
  • Turkey roll with morels filling on asparagus and tomato risotto
  • Rump of veal on peas purée with baby carrots and with white wine foam
  • Grilled veal steak with vegetables jus on green and white asparagus
  • Medallions of pork with gorgonzola sauce, pan seared semolina cake and sauteed broccoli
  • Fillet of deer in a herb walnut crust on celery cream and pan seared fennel
  • Fillet of beef in a herb crust on sauteed vegetables and potato cake
  • Tagliata of roasted US-Beef with Lagrein sauce, potato en papillote and grilled courgettes
  • Escalope of deer with cranberry sauce on braised red cabbage and pumpkin croquette
  • Crêpinette of turkey on sauteed spinach with morels sauce and potatoes croquette
  • Poussin breast in spinach coat on kohlrabi cream with potato cakes
  • Guinea fowel breast in raw ham on leek vegetables with mashed potatoes
  • Roast pheasant breast with chestnuts jus and mashed white parsley roots
  • Grilled breast of quail on mashed potatoes with courgette straws and pruns jus
  • Baked lamb chop in olive and tomato crust on mashed potatoes with courgette straws
  • Braised calf's cheek on celeriac purée with sauteed vegetables, shiitaki mushrooms and pak-choi
  • Asian vegetable with pork fillet, pak-choi and pumpkin chutney
  • Stuffed poussin breast on lemon fennel with croquette potatoes and gratinated cherry tomatoes
  • Grilled sirloin steak in parmesan leek crust on creamy pepper vegetables with potato noodles
  • Venison medallions in raw ham on pumpkin cream with ratatouille of vegetables and crispy chestnut praline
  • Stuffed fried quail leg on pea purée with pan seared potatoes
  • Roast fillet of deer in parmesan crust on celery cream with Brussels sprouts and Port wine gravy
  • Roast duck breast with balsamic vinegar gravy, artichokes risotto and caponnata
  • Pan seared pork fillet on soy-beans sprouts vegetables with pumpkin sauce and basmati rice
  • Pan seared filet of hare with Port wine gravy on creamy polenta and sauteed broccoli with almonds
  • Saddle of veal steak in parmesan crust on parsley roots cream and baby carrots
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