Wochenkarte    04.12.16 -09.12.16

                                                                                                                       

                                                                              

 

            

           1.Eintopf nach Art des Hauses, mit   Kartoffel und Speck

                                                                                                             4,90      

                                                                                                              

                                                                                                           

                                                                                                                                                                                                                          

           

 

  

         

 

           2.Schweinemedaillons in Maronen Sauce dazu Röstis   und Salat

                                                                                                           12,90

                                                                                                         

                                       

          

                                         

           

                                                                       

                                                                                                    

 

                                                                                                                                                                                                                                                                

            3.Hausgemachtes Hirschgulasch auf Penne Rigatoni

                                                                                                          10,50

                                                                                                            

                                                                                              

                  

                                                                                                             

                                                                                                               

   

                                                                                                           

               

             

              

           4.Ofenfrische Flammkuchen mit Sauerkraut Speck und Zwiebeln

                                                                                                             8,50       

                                                                                                            

                                                                                               

 

 

                                                                                                                  

          

           

          5.Kartoffel-Brokkoli  Auflauf mit Cabanossi überbacken

                                                                                                             9,50   

                                                                                                            

 

 

         

                                                                                                            

 

 

 

        

                                               

                                                                                                              

                                                                                                                

         

                                                                                                                                      

                                                                                                                  

                                                                                                               

                                                                                                                

                                                                                                              

                                                                                                           

                                                                                                              

                                                                                                                

             

        

    

                                                                                      

                                                     

                                                                                                     

 

                                                                                                                                                                                    

             

                                                                                           

 

                                                                            

                                                                                                                                                   

                                                                                                                                                          

                                                                                               

                

R                                                                                                  

                                                                               

                                                                                                                  

                                                                               

                 

         

                                                                

                                                                                                               

 

 

                                                                                                                   

9                                                                       

                 

 

                                                                                                  

                     

                                                                         

                                                                                                   

                                                                                                       

                                                          

                                                                                                                                                                                                          

               

                                                                                            

 

 

 

                                                            

                         

                                                                                                                                 

3  .        

               

               

                                                                                    

 

                                                                                                                 

                                                                                                                       

                                                     

                                                                

                                                                                                                                        

                                                                                                                  

                                                                                       

                                                                                                                                                                                                       

                                                                                                       

                                                                                        

#                                           

                                                                                   

               

                                                                                                                    

               

                                                                                                

 

 

 

                                                                                                                                                                                         

                                                                                           

                

l

                  

 

 

                    

 

 

              

                   

 

                                          

                                                                                                                                              

                                                                                                                

                

                     

                    

 

                                                                                                              

 

                      

 Wü

 

                   

 

 

                                                                                                        

                                                                                                 

                                                                                                

                                                                                                                                                                                                                                                                                                                                                        

                

                                                                                                                                                    

                  

                              

            

               

                                                                                                                

                

                                                                          

 

               

                         

               

                                                                                                                                                                                                  

                                                                                             

                                                                                                             

 

  •          

                                                                                                                

 

 

               

                                                        

                                                                                             

 

4.    

 

 

 

                     

 

 

 

                                                                                                    

 

 

 

                                                                                                              

                                                                                                                               

     

 

      

 

                      

 

                                                                                                                                                                                                                   

 

                                                                                                                                                                                                           

                                                                                                                                                             

     

 

 

 

 

 

 

                   

 

                                                                                                                          

        

                                                                                                              

   

 

           

 

 

T

                                                                                                                                                                  

 

 

 

zu jedem Gericht reichen wir frisches Brot und einen Dip
 


                                                                                                                                                                  

                                                                                                                                                

                         

 

                                                                                                                 

            

                      

                                                                                                             

             

                                                                 

                                                                                                                   

 

 

3  .          

                

                                                                                                                                                 

               

 

        

                     

 

     

                                                                                                    

                                                                                                                              

 

               

                         

          

                                                                                                                                                            

                                                                                                                                      

                           

 

  •          

                                                                                                                

 

 

               

                                                        

                                                                                             

 

4.    

 

 

 

                     

 

 

 

                                                                                                    

 

 

 

                                                                                                              

                                                                                                                               

     

 

      

 

                      

 

                                                                                                                                                                                                                   

 

                                                                                                                                                                                                           

                                                                                                                                                             

     

 

 

 

 

 

 

                   

 

                                                                                                                          

        

                                                                                                              

   

 

           

 

 

T

                                                                                                                                                                  

 

 

 

zu jedem Gericht reichen wir frisches Brot und einen Dip
 

 

 

 

Liebe Gäste!

 

Gutscheine, die vom Vorbesitzer ausgestellt worden sind, können wir leider nicht einlösen.

 

Wir bitten um Ihr Verständnis.

 

Ihr Bistro Mélange Team 

 

 

 

 

 

 

                                                      Öffnungszeiten

 

Mo-Fr von 10- 23 Uhr

So-10-22

 

 

 

 Ihr Bistro Mélange Team