Rib-eye steak with green pepper or choron sauce

21,00

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Breaded escalope of veal with shallot fondue, capers and lemon

25,00

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Baked breast of duck, redcurrants sauce with pineapple and ginger

24,00

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Filets of rabbit with pear-mustard sauce and gratin

27,00

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Loin of lamb with parsley crust and fresh vegetables

29,00