Festive Duck from the Oven
Main Course
Saddle of Venison with Fruity Rhubarb Note
Main Course
Chicken Spring Onion Pan with Apricots
Main course
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