Starters/Soups
50g Venison paté with cranberries, woodland fruit jelly, valerian salad and raspberry vinegar
or
120g Lettuce leaves with freshly baked apple and chopped walnuts
or
0,22l Pheasant broth with meat and noodles
Main course
150 g Venison goulash, Carlsbad dumplings
or
150g Fried wild boar steak, roasted potatoes with onions and leeks
or
150g Fallow deer in creamy Julienne vegetable served with Carlsbad dumpling
Dessert
100g Sweet curd tempation with forest fruit
or
100g Apollo cake á la Sacher
There are no other discounts applicable on any Gourmet menu.
