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Regional Specialities Gratin of Havelland Perch with Freshwater Crayfish
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Fresh Asparagus from Beelitz on Herb Sabayon
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Rack of Venison in a Chestnut crust with Chanterelles
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Roasted Breast of Duck on caramelised Turnips
Cheeses
Limburger
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Romadur
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Tilsiter
Wines
A Good selection of French and German Wines and German Beers
Sample Captains ‘Farewell’ Dinner Menu
ASSORTED HORS D'OEUVRES
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SAUTEED CHICKEN LIVERS WITH PARSLEY MOUSSE
VEAL FILLET IN WHOLE GRAIN MUSTARD SAUCE, SAFFRON TAGLIATELLI, SAUTEED LEEKS
TOSSED SALAD
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CHEESES
EPOISSES
MOWTIN DE CHARONTAIS
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CHOCOLATE AND ALMOND CAKE IN COINTREAU SAUCE WITH COINTREAU ICE CREAM
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Sample Lunch Menu
GREEN PEA AND OLIVE SALAD WITH GINGER AND GARLIC
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CHILLED BEAN SPROUTS WITH RED PEPPERS AND SOY SAUCE
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CURRIED SHRIMP AND RICE SALAD
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GRILLED TURKEY SALAD WITH HEARTS OF PALM AND TOASTED PINE NUTS
Sample Dinner Menu
FEUILLETE AUX CHAMPIGNON SAUVAGE (WIND MUSHROOMS IN PUFF PASTRY)
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DUCK BREAST IN A CASSIS SAUCE WITH CARROT PUREE AND BRAISED ENDIVE
MIXED GREENS
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CHEESES
GAPARON
BUCHONS DE CHEVRE
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ICED HAZEL NUT MOUSSE WITH RASPBERRY COULEE
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