Hasenpfeffer und Windbeutel
Hasenpfeffer und Windbeutel

   

 

     Jeden Tag frisch  für dich gekocht    

 

          

                                 Dienstag  17.03

 

  Gordon Blue Akropolis                             mit Schniken und Schafskäse gefüllt dazu Rozmarinkartoffeln und Blattsalat                                                               

 


 

                                   

                                     Mittwoch 18.03

 

 Zart gekochter Tafelspitz                      dazu Wurzelgemüse , Petersilienkartoffeln und Framkfurter Grüne Sauce                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                
                        Donnerstag 19.03

                                                                                 Wiener Fiaker-Gulasch                        würziger Gulasch mit frischem Paprika und Kartoffel dazu hausgemachte Knöpfle                          

 

                                                                                                                                                                                                                                                                                                                                                                              

                                                Freitag 20.03

 

                             

Zanderfilet vom Grill                                auf cremigem Kartoffel-Gratin dazu Marktgemüse                              

              

 

                                                                                                 

                    

 

                             

 

                                 

                                Dienstag 24.3

 

Zigeuner Schnitzel vom Schweinerücken dazu pikante Paprika-Specksauce , Bratkartoffeln und Krautsalat                                                                                                                                                                                                                                                                                                                                                         Mittwoch 25.3

 

Kalbsleberstreifen Venezia Art            dazu cremiger Blattspinat und Kartoffelpürre                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                Donnerstag 26.3

 

                                                                             Hessen-Trilogie                                           kleiner Schnitzel mit Kartoffelsalat , Wurstsalat mit Remoulade und Frankfurter Grüne Sauce mit Ei                                                                                                                                                                                                                                                                                                                                                                                                                                           

 

                                            Freitag 27.3

                                                                           Saltimboca ``Seelachs´´                               Seelachsfilet in Schinken-Salbeimantel dazu cremige Risotto und Tomatenragout                                                                                                                                                                                                                                                                                                                                                               

     

 

 

 

           

                                       Preis : 10,50€                                                                 

           

 

          Jeden Tag frisch  für dich gekocht

                                                        

Berliner Kartoffelneintopf mit Bockwurst
Druckversion Druckversion | Sitemap Diese Seite weiterempfehlen Diese Seite weiterempfehlen
© Hasenpfeffer und Windbeutel

Diese Homepage wurde mit 1&1 IONOS MyWebsite erstellt.