Wochenkarte      29.01.23 bis 03.02.23                                                                                                                                                                                                                                                                                       1.Kartoffel-Cremesuppe mit Speck                                                                                                                                                    6,90                 2.Schweinesteak in Bratensauce dazu Kartoffel-Kürbis Püree und     Salat                                                                               17,90                 3.Tagliatelle mit geräuchertem Lachs in Krabben- Butter Paste                                                                                                      13,90       4.Ofenfrische Pizza mit Mozzarella, Rucola und Parmesan                                                                                                            10,90

                                                                                                                      

   

 

                                                                                                               

    

                                                                                                                                                                                                                                                                                                                                                                                      

 

      

                                                                                                             

      

                                                                                            

                                     

                                                                       

                                                                                  

                                                                                                     

                                                                                                                

               

         

                                                                                                        

                                                                                  

                                                                                     

           

        

                                         

 

      

 

          

                       

                                         

 

                                         

 

                                                              

                                                                                                                                             

                                                                                                                                       

                            

                                                                                                           

                                                                                                       

  

         

          

          

                                                                                                                

                                                                                                                  

                                                                                                               

                                                                                                                

                                   

                                                                                                           

                                                                                                              

                                                                                                                

             

        

    

                                                                                      

                                                     

                                                                                                     

 

                                                                                                                                                                                    

             

                                                                                           

 

                                                                            

                                                                                                                                                   

                                                                                                                                                          

                                                                                               

                

R                                                                                                  

                                                                               

                                                                                                                  

                                                                               

                 

         

                                                                

                                                                                                               

 

 

                                                                                                                   

9                                                                       

                 

 

                                                                                                  

                     

                                                                         

                                                                                                   

                                                                                                       

                                                          

                                                                                                                                                                                                          

               

                                                                                            

 

 

 

                                                            

                         

                                                                                                                                 

3  .        

               

               

                                                                                    

 

                                                                                                                 

                                                                                                                       

                                                     

                                                                

                                                                                                                                        

                                                                                                                  

                                                                                       

                                                                                                                                                                                                       

                                                                                                       

                                                                                        

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3  .          

                

                                                                                                                                                 

               

 

        

                     

 

     

                                                                                                    

                                                                                                                              

 

               

                         

          

                                                                                                                                                            

                                                                                                                                      

                           

 

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4.    

 

 

 

                     

 

 

 

                                                                                                    

 

 

 

                                                                                                              

                                                                                                                               

     

 

      

 

                      

 

                                                                                                                                                                                                                   

 

                                                                                                                                                                                                           

                                                                                                                                                             

 

 

 

 

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

 

 

 

 

 

Wir bieten unsere leckeren Gerichte zum Abholen an. Werden uns Sehr freuen euch bei uns wieder zusehen.  Ihr Bistro Melange Team. Unter Telefon Nummer 02216310633.