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SOUPS
Clear broth with Julienne vegetables and cooked-egg garnish
Potato soup with mit marjoram, roasted bacon quarters and
croutons
SALAD
Lamb's lettuce salad with raspberry-walnut vinegar dressing,
roasted bacon quarters and croutons
MAIN
COURSE
A whole knuckle of veal in thyme meat juice, baked in the
oven, served with Brussels sprouts cooked in bacon and onions,
and potato dumplings filled with croutons
Grilled salmon filet
on spinach leaves, served with rice and basil butter
Fattened goose, baked in the oven,
served with red cabbage cooked with apples, a baked apple
filled with almonds, raisins and marzipan, caramelled sweet
chestnuts, and potato dumplings filled with croutons
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