Braised Veal Roast with Lemon-Herb Note
Main Course
Stuffed Pork Loin with Potato Roses and Pointed Cabbage
Main Course
Steamed Trout with Dill Potatoes and Lemon Wedges
Main Course
Roasted Filet Steak with Tarragon Sauce
Main Course
Savory Wild Game Tart with Asparagus
Tart
Braised Rabbit in Shallot Mustard Sauce
Main course
Venison Burger with Asparagus and Nasturtium
Finger Food
Sicilian-Style Eggplant Pasta
Student Food
Red Cabbage Salad with Feta, Dates and Salad Seeds
Salad
Salmon with Root Vegetables, Parmesan Soup and Chocolate Cupcake
Main course
Mini Pizzas for Self-Making
Pizza
Cod Fillet with Herb-Parmesan Crust
Main Course
Cucumber Salad with Tomatoes, Mozzarella and Lemon Dressing
Salad
Marinated Salmon with Dill-Mustard Dip
Finger Food
Saddle of Venison on Summer Wild Herb Salad
Salad
Couscous Salad with Vegetables
Rice or Pasta Salad
Potato Tray Pizza with Arugula
Pizza
Hearty Roast Pork with Brussels Sprouts and Sweet Potato
Main Course
Savory Grilled Meat Skewers
Finger Food
Meatballs in Tomato Mozzarella Sauce
Casserole
Salmon on Leaf Spinach
Casserole
Wild Boar Rack with Pumpkin and Cream Cheese Board
Main Course
Tuna Salad
Salad
Crispy Mushroom Crostini
Finger food