Main courses 
          Roasted trout served with blue cheese sauce and parsley rice pilaf 
              Pork tenderloin served with bacon and savoy cabbage garnished with egg barley risotto in Hungarian style 
              Duck breast with rosemary in red wine sauce with sour cherry served with roasted potatoes and carrot 
              Veal cheek stew with served curd dumpling, piquant cucumber ragout and bacon chips 
              Beef steak in tomato ragout served with roasted potatoes and ruccola 
              Mushroom mix risotto with parmesan cheese 
          Roasted red tuna steak served with caper butter, cold red onion puree and fresh mixed salad            |