SOUPS
Consommé of Beef with Cheese Dumplings
Cream of Carrots
French Onion Soup
Chickenbroth "Royal"
Cream of Cucumber
ENTREES
Tortellini ai formaggi
Deep fried Mushrooms
Roast Angler Fish in Armandine & Tomatoes
Salmon Trout on Vegetables and Sauteed Potato
Quiche a la Lorraine, "Feouse" with Stewed Cucumbers |
MAIN DISHES
Smoked Spare-Rib with Roast Potatoes
Beef Fillet "Kebab" in Pepper Cream Sauce
Stuffed Turkey Breast in Cocos
Vegetable-Pizza with Tomato-Basil-Sauce
Cooked Norwegian Fjord Salmon & Mixed Rice
DESSERTS (Lunch & Dinner)
Walnut-parfait on a bed of Chocolate & Vanilla
Yoghurt Souffle
Mousse au Chocolate with Fruit Sauce
Orange Cream "Bavaria" with Sherbert
Ice Cream of the Day
Dessert-Buffet
Mint-Chocolate Parfait with Marzipan Sauce |
APPETIZERS
Deviled Egg with Prawn Cocktail
Honey Dew Melon with Spanish Serrano Ham
Salmon with Safran Sauce and Wild Rice
Iced Fruits with Coconut Liqueur
SOUPS
Cream of Mushroom-Soup
Vegetable Soup "Italian Style"
French Onion Soup
SALADS
Caesar Salad
Chicory with Roquefort-Dressing and Nuts
Chicken Salad with Curry-Sauce and Fruits
Salad Buffet |
ENTREES
Chicken Marinated in Red Wine with Mushrooms
Oyster Mushrooms and Brown Rice
Quail Breast on Lentils
Parfait of Breast of Turkey with Apricot Pepper Sauce
Sauted King Prawns, Green Peas & Saffron Rice
Carpaccio of Tenderloin
MAIN COURSES
Roast Leg of Lamb with French Beans and Potatoes
Poached Fillets of Carp with Vegetables and Chive-Potatoes
Stuffed Chicken Breast on Palfy-Dumplings & Bacon-Beans
Fillet of Beef in Morel Cream Sauce and Rice Garletts
Vegetable Stew "Vienna Style"
Roasted Breast of "Barberie" Duck |