Starter

• Beef carpaccio with creamy goat cheese and bell pepper relish
  

or

• Swordfish carpaccio with spring herbs and marinated tomatoes
  

Soup

• Cream of yellow turnips
  

or

• Beef consomme with chervil

Main course

• Grilled fillet of salmon with creamy chive and lime polenta
  

or

• Pink roast rump of veal with potato strudel and creamy leek vegetables
  

Dessert

• Orange-semolina-pudding with black-elderberry roaster

• Somlauer tartlet with flambeed cherries