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Entrées

ROASTED CHICKEN DRUMSTICKS with dill and white wine sauce

Fillet char with spatzle, mushroom and asparagus tips

PULLED PORK ITALIAN WAY with red wine and rosemary

BRUSSELS SPROUTS CASSEROLE with potatoes and bacon

MACKEREL FILLET with escarole salad and dill dressing

VEGETARIAN PIE with lacinato kale and potatoes

ROASTED RACK OF LAMB with fennel purée and sage pesto

VEGETARIAN STUFFED ZUCCHINI with potatoes, shallots and goat cheese

ITALIAN SAUSAGE MEATBALLS with tomato sauce and basil leaves

GREEK VEAL SCALOPPINE with fresh tomato pulp, feta cheese and kalamata olives