Welcome spring with the Easter menu
And what will you enjoy?
Tuesday 26.3.
Garlic cream
Roast rabbit, sage and smoked pork belly sauce, kohlrabi cabbage, bun dumpling
Wednesday 27.3.
Veal broth with Brussels sprouts, carrots and spring chive
Roast fillet of pike perch, potatoes with radishes, fennel salad, sour cream and dill sauce
Thursday 28.3.
Cabbage soup with bacon and pea pesto
Rolled lamb with roasted garlic sauce, spinach, mashed potato