Cold starter

Lettuce with quail eggs and yolk dressing with strawberries and Peruvian cherries

Warm starter

Fillet of trout with dill, lemon-butter sauce with capers, parsley potatoes

Main course

Beef tenderloin baked with thyme butter, leaf spinach, grilled baby tomatoes, cream potatoes

Dessert

Pear poached in a red wine topped with cream and mead sauce