MAIN COURSES

Deep fried leg of rabbit marinated in buttermilk, viennese potato salad with spring vegetable

Pink grilled pork flank steak, creamy kohlrabi with dill, pudding, buckwheat

Beef top blade with creamy sauce, bread dumplings, cranberry compote

Corn chicken roulade, carrot creamy pureé, green pea and new potato ragout

Veal variation-leg, tripe, tongue and sweetbread, morel sauce, potato pureé

Slowly roasted shank of lamb, labneh with baby garlic, spinach, potato ravioli stuffed with cheese and tomatoes

Beef fillet (200g), campot pepper cream, zucchini, tomatoes and capers salsa, confited grenaille potatoes with beef tallow