I.
Goose liver pâté with port wine sauce
Pheasant consommé with quail’s egg
Honey-roasted duck breast with homemade potato doughnuts
Profiteroles with white chocolate sauce

II.
Salmon tartar with spicy cream cheese
Smoked cheese soup with apple chips
Tenderloin steak roasted on an iron plate with green pepper sauce and grilled potatoes
Pancakes stuffed with sugar-almond cream

III.
Colourful salad selection with pumpkin seed oil dressing
Ragout soup with tarragon
Grilled butter-fish fillet on a bed of roasted vegetables with lime sauce
Cottage cheese soufflé with raisins and forest fruit sauce