our menue

Our house SPECIALITY: the wine-growers' fondue, several types of meat with sauces, side dishes and oven-fresh baguette. (advance order necessary, minimum two people)

Soups

- Cream of courgette soup
- Cream of chanterelle mushroom soup

Starters

- Baby salmon pancake with herb cream and salad
- Tomatoes with Mozzarella and balsamic dressing
- King prawns fried in garlic oil served on a bed of assorted lettuce

Toast selection and salad dishes

- "Crusty toast", grilled pork loin steak with tomatoes and cheese served on a bed of crispy seasonal lettuce
- "Fitness platter", a large mixed salad platter with strips of turkey and mushrooms
- Salad platter "Norwegian style", a large mixed salad platter with smoked salmon and horseradish cream

Main dishes

- Fried Lake Victoria perch with prawns and mushrooms, served with sauté potatoes and a salad platter
- Spit roast on a bed of peppers, onions and sauté potatoes, accompanied by a fresh garden salad
- Mosel region sauerbraten [marinated pot roast with homemade Spätzle [southern German pasta] and apple sauce
- Roast lamb with green beans and rosemary potatoes
- Grilled pork loin steak, with peaches and Camembert, duchesse potatoes and salad
- "Wine-growers fry-up", strips of pork in a Riesling sauce with strips of ham, grapes, mushrooms, homemade Spätzle [southern German pasta] and salad
- Rump steak with honey and mustard sauce, chips, accompanied by fresh garden salad