"To the appetizer two mixed salads of green leaf salad, chabis as we call the white cabbage lovingly in the Swiss, ruffled carrots and salad cucumber; on a balanced, bright dressing with a magnificent touch of olive oil. To the main course: Médaillons from the calf on a beautifully ally mushroom cream sauce, served with duke-in-pearl. Furthermore, entrecôte, sharply fried with a salt crust, masterfully taken to point from the heat and served with a cylinder of herbal butter, garnished with chopped cut liquor. To this end a plate of homemade latency. For the thirst: tasty and successful sweets from in-house production to the Apéro and salad, tasty Spätburgunder also from own production to the main course."
