Parmesan Cappuccino
with Tomato Grissini

Tomato-Ginger Fondue
with Sea Food

Gratinated Goat's Cheese
with Honey Fig and Field Salad

Carpaccio of "Allgäu" Beef
with Balsamic and Tête de Moine

Marinated green Asparagus
with Scallops
and Parmesan Créme Brûlée

A Tossed Salad variety
with Sherry Dressing

Field Salad
with air-dried meat and Parmesan cheese

Mango-Chilli Risotto
with vegetabl Tempura and Pak Choi

Polenta-Parmesan Ravioli
with Pine Nut Spinach, Cherry Tomatoes and green Asparagus

Polar Cod "Skrei" with Leek Butter
served on Potato-Vegfetable Ragout

Sea Bass Fillet
on Chilli-Pumpkin Ragout and Lentil-Foam
with green Asparagus and Polenta Ravioli

Spicy Country Chicken

served with Mango-Risotto, Vegetabales Tempura and Pak Choi

Saddle of Iberico Pork
served on Chilli-Cabbage with Chorizo, Vegetables and Potato Cookie

Venison Medaillons in a Nut Crust

served on Red Cabbage and Pumpkin with sliced Dumplings

Angus Beef Tournedos
in a Lime Pepper Crust served on Leaf Spinach, Vegetables and Hash Browns

Veal fillet, Prawn and Frog Legs
served on green Asparagus, with Pepper Foam and Tomato Ravioli

Saddle of Lamb in a Herb-Mustard Crust
on Kenya Beanswith Tomato Pesto served with vegetables and Hash Browns

Amuse Bouche

Tomato-Ginger Fondue with Sea Food

                              ***

Variation of Mediterranean Starters of Veal and Tuna
                              ***

Angus Beef Tournedos in a Lime Pepper Crust served on Leaf Spinach, Vegetables and Hash Browns                                    Or

Sea Bass Fillet on Chilli-Pumpkin Ragout and Lentil-Foam
with green Asparagus and Polenta Ravioli 

                                ***

Variation of Valrhona Chocolate with Muffin, Mousse and Ice-cream

                                56,00 EURO

Boiled Beef Broth
with sliced Pancakes and Vegetable pearls

Swabian Ravioli
served on Riesling-Cabbage with Chorizo

Swabian Noodle baked with Cheese, (Kässpätzle)
with fried Onions and small Salad

Beef Roulade in a "lemberger"-Gravy
with Winter Vegetables and Swabian Noodle

Country Pork-Fillet in Pumpkin-Pepper Crust
served on Savoy Cabbage with Winter Vegetables and Potato Cookies

Swabianc Roast Beef
in an Onion Crust,,withVegetables and Swabian Cheese Noodles

Gourmet Salad tossed in balsamic dressing
with sauteed Chicken and Mushrooms

Entrecote of Angus Beef
in a Mountain Pepper Crust and Balsamic Salads

Selection of home-made Ice-cream
with Seasonal fruits

Costa-Rica Pineapple
with Caramel Sauce and Walnut Ice-cream

Lemongrass-Ginger Parfait
withPhysalis-Banana Compote

Saffron Panna Cotta
With Mango Ice-cream and Vanilla Grissini

Variation of Valrhona Chocolate
with Muffin, Mousse and Ice-cream

A Variation of Organic Cheese from llgäu
with Chutney