Braised Haunch Of Venison In Prune Sauce
Main course
Pork Loin in Port Wine Sauce
Main course
Braised Rabbit Legs in Herb Sauce
Main Course
Spinach Dumplings in Mountain Cheese Sauce
Dumplings
Smoked Ham Hock and Lentil Stew
Soup
Hearty Noodle Casserole with Gyros and Metaxa Sauce
Casserole
Spicy Egg Curry
Main Course
Pear Cake with Bacon and Vanilla Sauce
Cake
Pork Fillet Medallions in Bacon Wrap with Herb Sauce
Casserole
Chicken Noodle Soup with Ginger and Chilli
Soup
Spaghetti Salad with Curry Note
Rice or Noodle Salad
Savoy Cabbage Rolls with Potato-Chestnut Filling in Gingerbread Sauce
Main course
Savory Ground Beef Burgers with Wasabi Note
Main course
Creamy White Bean and Chicken Chili
Soup
Savory Spinach and Cheese Rice Tart
Tart
Lamb Steaks with Cumin, Smashed Potatoes and Red Wine Reduction
Main Course
Creamy pasta with fresh and smoked salmon
Pasta
Pheasant Breast on Salad with Oyster Mushrooms
Salad
Chicken with Autumnal Chestnuts
Main course
Creamy pasta with bacon and cured ham
Pasta
Chicken in Teriyaki Glaze
Main Course
Fried Rice Noodles with Shrimps
Student Cuisine
Grilled Chicken and Crispy Wonton Salad
Salad
Pressed Cuban Sandwiches
Bread Dish