• Appetizers and Salads •

Ravioli with fennel filling, wild mushrooms and tarragon sauce

Foie Gras en croute with fig-sherry reduction

Crab cake with avocado purée and glass leeks

Yellow fin tuna, crispy fingerling potatoes and haricots verts

Escargots with puff pastry and creamy pernod sauce

Celery salad with sautéed veal sweetbreads

Tossed garden lettuce with fresh herbs and pumpkin seeds

Spinach Strudel with mixed greens and tomatoes

Avocado and tomatoes with greens and country cheese totopos

Sautéed squid and shrimp on wilted spinach and garlic sauce

Caesar Salad with crispy potato croutons

Goat cheese with tomato ragout,fine greens and beet

• Soups •

Potato cream soup with mushrooms, fine herbs and dark bread croutons

Garlic and herb bread soup

Onion soup with toast and gratined cheese

Red cabbage cream soup with potato dumpling

• Main Courses •

Filet of trout with sautéed spinach, celery purée, tomato and almond ragout

Grilled redsnapper filet with baby potatoes, fresh vegetables and a lemon-cilantro oil

Roasted sea bass with beet vinaigrette and potato pancake

Salmon filet with warm green bean salad and tomato-crab sauce

Sautéed shrimp, grilled fish filet and chicken, rice stuffed sweet pepper, chipotle sauce

Seared diver scallops with butternut squash puree and pine nuts, truffle sauce

Breast of chicken on mashed potatoes, mustardseed-sauce and garlic roasted vegetables

Beef tenderloin with red flannel hash, green peppercorn and hollandaise sauce

Duo of duck breast and duck confit with Spätzle, duck reduction and fois gras oil

Roasted leg of veal on glazed vegetables, potato noodles and mushroom cream sauce

Veal Scaloppini with twice baked potatoes and creamed spinach

Rack of lamb with horseradish mustard crust, polenta and bell pepper purée

Wienerschnitzel, breaded porkloin with potatoes and Austrian salad

Zwiebelrostbraten, flat pounded beefloin with Austrian onion rings

Rahmschnitzel, pork loin escallops with homemade noodles and cream mushroom sauce

Venison medallions with celery foam, snow peas and Cumberland sauce

Roasted rabbit with rosemary, polenta and ratatouile

• Desserts •

Fried crepe with peach cream and flamed cherries

Warm chocolate gooey cake with mint ice cream

Panna cotta and bitter sweet chocolate tarte

Warm chocolate bourbon tart with vanilla ice cream

Vanilla ice cream covered with hot crepe and chocolate sauce

Sacher chocolate cake and apple pastry

Crème Brulée

Copa Maximilian, vanilla ice cream, bananas and Kahlúa