Menu Card

Appetizer

• hot, home-made Goulashsoup
• French-onion-soup - (Market-hall-style) overbaked with toast and cheese
• Hess. potatoe-soup in the tureen - with garlic onions, simmered blood-sausages
• Cambas al Ajillo - (10 pieces) shrimps-pan with white bread
• Fresh chicken-liver - simmered in thym onions, served with pine
  -aplle, bread or french fries
• Fresh chicken-liver in the pan - simmered in garlic-butter, with thym onions, french white bread, apple rings, pine-apple and white bread
• Fresh lambs-liver - simmered in thym onions and garlic-butter, served with apple rings, pine-apple and white bread

Main Course

• 1/2 big fresh chicken - Prepared on the open charcoal-grill, served with french fries and home-made apple sauce
• Potuguese Shishkabob - a skewer from tender pork, prepared on the open charcoal-grill, served with horse-radish, spanish All-i-oli, salted butter and white bread
• Lambs Shishkabob (Oriental Style) - a skewer from tender Scottish lamb, prepared with paprika and onions, served with the famous Idaho potatoe, horse-radish, garlic, All-i-oli and white bread
• Portuguese spare ribs - prepared on the open charcoal-grill, served with the Idaho potatoe, special cream-sauce, horse radish and farm bread
• Delicate grilled pig knuckle - served with Idaho potatoe, special cream-sauce, horse-radish, and farm-bread
• Cheese-plate

Desserts

• Ice-dumpling - with roasted almondsplinters, raspberry sauce and cream
• Baked apple (flambé) - with almondsplinters, rum raisins and vanilla sauce
• Home-made waffles - with ice-cream, cranberry, cream and egg nog
• ice-cream - with banana liqueur, cream and raspberry sauce
• "Coconuts" ice-cream - with liqueur and cream

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