Recommendation of the Chef

Menu of venison from September on

Menu

Home-made terrine of venison and fillet of «Barbary»-duck with seasons salad, nut-oil and balsamico-vinegar

or

Filets of salmon on mashed peas with a creamy sauce of red paprika

Tenderloin of deer-calf « Burgundy », with pear and bilberries, Savoy cabbage « Béchamel» and soufflé of potatoes

Dessert "Lindenhof"