an Vinaigrette-Dressing mit Basilikum, dazu Brot und Butter
Carpaccio vom Rinderfilet 6/A7
klassisch mit Parmesan und Pesto, dazu Brot und Butter
Gebackener Schafskäse A7
Gefüllte Champignons 1/A7
mit Spinat und Käse überbacken
Suppen
Rindfleischsuppe A9
mit Einlage
Französische Zwiebelsuppe 1/2/A7
mit Käse überbacken
Booking Quote
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