Venison Goulash with Dried Fruit
Main Course
Gnocchi Pan with Sauerkraut and Bacon
Main course
Saddle of Venison with Quince-Rosemary Chutney
Main Course
Salmon in Teriyaki Glaze
Main course
Farmer's Vegetable Stew
Soup
Quinoa Vegetable Stir-Fry
Student Food
Lentil, Kidney Bean and Corn Stew
Soup
Festive Roast Goose
Main Course
Filled Fruit Bread
Bread and Rolls