Special delights
for the taste buds are prepared by our close to nature creations
in our kitchen in accordance with the relevant season:
Three or six
courses of finest small portions, composed in accordance
with the market purchases of the day. Inform us of your
preferences and dislikes and let us surprise you ...
The pate de
foie gras on braised chicory
or
Salmon carpaccio
on honey mustard sauce and crisp lamb’s lettuce,
with sprouts and shoots
or
Creamed herb
soup with fried black tiger prawn and semolina dumpling
*
Fresh asparagus with lemon Hollandaise and crisp veal
*
Fried goose liver on port wine sauce
*
Saute Jacob mussels on saffron sauce and baked glass noodles
*
Venison medallion in an almond crust on creamed game source
gravy,
with spaetzle, broccoli and filled pear
or
Grilled giant
prawn together with rolled salmon pike-perch on
lobster foam and noodles
or
Pink roasted
veal steak on fresh creamed spring morels, fresh vegetables
and spaetzle
*
Panna Cotta on raspberries with raspberry sherbet and cinnamon
ice cream parfait
3 courses EUR
38,–
6 courses EUR 65,–
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