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Soup:
Beef Consomme
with Marrow Dumplings and Vegetable Julienne
Saladbar:
Various Marketfresh Salads
with Dressings, Sprouts and Garnishes
Hot Speciality Buffet:
Roast Bavarian Duck
with Honeyglaced Shallots
Beef Tenderloin
stuffed with Spinach and Mushrooms, Sauce Bernaise
Pork Tenderloin
baked in Flaky Pastry, Herb Sauce
Perch Pike
with Mustard-Herb au gratin Fennel
Seasonal Vegetables
Dessertbuffet:
Chocolat Mousse
Loveboat-Icecream
Ratskeller-Whole Fruit Jello
Cheese
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