Salads and starter from the buffet
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Marinated medaillons of lamp on summer vegetables and rosemary juice
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“Panzerotti” filled with chards on ragout of roe and mushrooms butter of bay
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Soup of parsley with “Goose-Grissino”
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Rare-baked filet of deer tipical “Rotkraut” roasted dumpling juniper sauce
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Cheese choice
***
Quark soufflé on roasted plums

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Salads and starter from the buffet
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Marinated trout and roasted crayfish on tomato and basil vinaigrette
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Risotto of leeks and chervil with perch and lemon sauce
***
Bass filet roasted in thyme vegetables and olive ragout
potatoes with saffron sauce of white wine
***
Cheese choice
***
Cream of buttermilk and yoghurt on marinated
raspberries and “Banana-Macchiato”