| - Starters - |
| Büsum shrimp cocktail with baguette |
| Trout fillet, mildly smoked with cream horseradish and cranberries and baguette bread |
| Poultry cocktail with baguette |
| Italian salad selection/span> with roasted bacon strips and warm mushrooms, served with warm ciabatta bread |
| Melon boat with raw ham |
| Pink roasted duck breast with lamb's lettuce (or seasonal salads), balsamic dressing and baguette |
| Tomato-Mozzarella-Turmles with balsamic dressing and warm ciabatta bread |
| Queen pastry filled with spicy fricassee of chicken with small salad arrangement |
| - Soups - |
| Broccoli cream soup |
| Wedding soup |
| Chicken soup with garnish |
| Cream of leek soup |
| Beef broth with garnish |
| - Main courses - |
| Burgundy ham roast in red wine sauce with boiled potatoes, croquettes, apple red cabbage, Brussels sprouts in bacon and a colorful salad variation |
| Noble goulash of venison in a spicy cranberry-red wine sauce with red wine pear, apple-red cabbage, Brussels sprouts and spaetzle |
| Festive roast Roast pork stuffed with baked fruit in a fruity sauce with warm baked fruit, red apple cabbage and spaetzle |
| Duck legs with a crispy honey-orange crust, on a fine orange sauce with dumplings, boiled potatoes and apple red cabbage |
| Chicken breast fillets au gratin with colorful toppings, with basmati rice, croquettes and a colorful salad variation |
| Chicken breast (natural or breaded) with fruity sweet-sour sauce, basmati rice, iceberg lettuce with tangerine-cream dressing, butter vegetables |
| Chicken breast fillet on ribbon noodles, gorgonzola sauce and colorful salad variation |
| Chicken breast fillet "Napolitan" Chicken breast fillets au gratin with tomatoes and mozzarella with Napolitan sauce, ribbon noodles and an Italian salad variation |
| Venison on cherry Tender roast venison on a fruity-peppery cherry sauce with Bubenspitzle, apple red cabbage and Brussels sprouts |
| Leg of venison in a spicy cranberry-red wine sauce with red wine pear, apple red cabbage, Brussels sprouts and dumplings |
| Crispy goose breast with apple red cabbage, Brussels sprouts, dumplings and boiled potatoes |
| Crispy pork knuckle with mashed potatoes, bacon and onions, wine cabbage |
| Medallion pan Pork medallions au gratin in a creamy sauce of fresh mushrooms with croquettes, ribbon noodles, broccoli with almond butter and a colorful salad selection |
| Spicy stuffed beef roulade with boiled potatoes, Brussels sprouts, red cabbage and bean salad |
| Spicy stuffed roast pork with boiled potatoes, croquettes, mixed vegetables and a colorful salad selection |
| Poached salmon on a bed of leeks in a creamy white wine sauce with ribbon noodles and a colorful salad selection |
| Poached salmon on leaf spinach in a lemon white wine sauce, with ribbon noodles and colorful salad selection |
| Turkey stuffed with apples, nuts, baked fruit with boiled potatoes, croquettes, apple red cabbage, Brussels sprouts with bacon and onions |
| Turkey roulade filled with carrots and onion leek in a fine herb-cream sauce with ribbon noodles and colorful salad selection |
| Leg of venison "Baden-Baden" with chanterelles, Williams pear stuffed with cranberries, served with spaetzle and Burgundy red cabbage |
| Rhenish Sauerbraten with raisin sauce, potato dumplings, red cabbage and bean salad |
| Fillet of beef - roasted whole in a spicy pepper cream sauce with potato gratin, bacon fritters and a colorful salad selection |
| Fillet of beef - roasted whole with fresh chanterelles steamed with bacon and onions, hollandaise sauce, potato gratin, broccoli with almond butter and a colorful selection of salads |
| Rustic roast ham with crispy bacon rind, boiled potatoes, croquettes, coleslaw and mixed vegetable platter |
| Juicy baked ham with potato gratin and pineapple slaw (alternatively colorful salad variety) |
| Butterfly steaks in a fine parinade. With cream sauce of fresh mushrooms and onions, potato gratin, croquettes and colorful salad variety |
| Pork tenderloin with a cream sauce of green pepper, potato gratin, croquettes and colorful salad variation |
| Pork tenderloin with fresh mushrooms, stewed in bacon and onions with potato gratin, croquettes and colorful salad variation |
| Pork medallions with Camembert cheese, potato gratin, roasted potatoes and mixed salad |
| Viennese boiled beef in a creamy horseradish sauce with butter-parsley potatoes, rice and a colorful salad variation |
| Tender roast veal in a fruity apricot sauce with boiled potatoes, croquettes, dumplings, broccoli with hollandaise sauce or almond butter, salad variations |
| - Desserts - |
| Bavarian cream on a raspberry layer |
| Baked apple with vanilla sauce or vanilla ice cream and whipped cream |
| "Creme Amaretto" filled with nuts, raisins |
| "Cream Tiramisu" |
| Creamy vanilla ice cream with warm cinnamon plums |
| The "Delicious of Chernau" pear on vanilla ice cream with cream and chocolate sauce |
| Gentleman's cream with rum raisins |
| "Passion fruit cream" |
| Panna Cotta with apricot puree |
| Red groats with vanilla ice cream |
| Chocolate cream with whipped cream |
| "Black forest cherry cream" |
| Dream cream with fresh raspberries, cream and brown sugar |
| Vanilla ice cream with hot raspberries or blackberries |
| Vanilla ice cream with hot cherries |
| "Welfencreme" |
