Burghotel Trendelburg

Lentil Tartar

Carrot-Ginger-Soup

Surf and Turf Saffron Risotto with Steak and Prawn With Green Asparagus

Lemon-Buttermilk-Panna-Cotta with Caramel

Trout Fillet with Cranberries and Horseradish-Cream

Pink Roast Beef with Herb Dip

Consommé with Ravioli

Pea-Soup with Mango and Chili

Vegetarian Meatball on Carrot Puree with Green Asparagus

Vegan Beef Fillet Made from Soy with Green Beans and Baby Potatoes

Fried Trout on Root Vegetables with Potato and Almond Butter

Pike-Perch Fillet on Spinach with Potato Gratin

Braised Rabbit Leg with Couscous and Kohlrabi-Radish-Vegetables

Veal Sirloin Steak on Carrot Purée with Spring Onions and Duchess Potatoes

Knight Spear - Served Flaming – Beef, Veal and Turkey Fillets on a Pepper-Sauce Served with Bacon Beans and Baby Potatoes

Apple-Hazelnut-Crumble with Vanilla Ice-Cream

Strawberry-Rhubarb-Compote on Sponge Cake with Mint Oil

Lemon-Buttermilk-Panna-Cotta with Caramel

Trendelburger Country Cheese * Original from the Henne Farm with Homemade Apple-Ginger-Jelly and Baguette

Cream of asparagus soup with whipped cream

Asparagus salad with sauce Vinaigrette

Wild Garlic Crepe with Asparagus, Smoked Salmon and sauce Hollandaise

Asparagus with boiled potatoes and Hollandian sauce

Asparagus with boiled potatoes and melted butter

Escalope of veal

Filetsteak of beef 120g

Plate of mixed ham

Fresh strawberries with vanilla ice cream

Fresh strawberries with wine cream sauce and vanilla ice cream