Menu of festivals

Spring

• Cheese soup with green onions and stripes of ham
• Veal cutlet with Beelitzer Spargel (asparagus), besides sauce Hollandaise and potatoes
• Sweet strawberries of Werder and vanilla ice cream

Summer

• Nippy cucumber soup
• Zander of the Havel at Mediterranean summery vegetable, besides citron-chilli sauce and potatoes with basil
• Yoghurt-lime-mousse and fresh raspberries

Autumn

• Crevet-cocktail with pineapple
• Back of wild boar at chanterelles of the Mark, besides home-made dumplings
• Poached pear at a mirror of huckleberry

Winter

• Cucurbit cream soup
• Stuffed roast goose with fresh green cabbage and red cabbage, besides dumplings
• Pancake of Töplitz, besides hot cherry and vanilla ice cream

The family-festival-menu of generations

• Clear Wedding soup with balls of the Mark and asparagus
• Variations of roast venison, medallion of pork and roast duck, besides a verity of vegetables of the market with fresh herbs, as well as fried fungis, miscellaneous sauces and side of potatoes, so for example kokets of potatoes, potatoes with parsley and chips, and brown sauce of duck and game
• Vanilla ice cream with hot raspberries and cream