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GEFÄß MIT KABELJAU-BRANDADE IN TOMATENMARMELADE

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GEMÜSELASAGNE MIT BÉCHAMELSOßE UND KÄSE

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GESCHMORTE RINDERSCHWANZROLLE (70 %)

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GROßE KROKETTE MIT IBERISCHEM SCHINKEN

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GYOZA MIT STEINPILZEN UND HERBSTTROMPETEN

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HÄHNCHENSTREIFEN IN CURRYSOßE

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HAUSGEMACHTE FLEISCHBÄLLCHEN MIT TOMATENSAUCE

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