Menu Of The Day
Starters |
|
| Beef tatare with potato foam and caviar from Salzburg |
€ 15.8o |
| Goose liver with pears and brioche |
€ 16.8o |
| Pickled salmon trout with tomato-fennel jelly and bread salad with herbs |
€ 14.8o |
| Fried young vegetables with bell pepper salsa and herb créme fraîche |
€ 12.5o |
Soups |
|
| Carrot & Granny Smith apple soup with smoked duck breast |
€ 6.9o |
| Prime boiled beef bouillon with meat strudel |
€ 5.40 |
Fish from the Bluntautal |
|
| Pikeperch with tomatoes, potato foam and olives |
€ 23.8o |
| Pan stewed lake char with carrots and celery |
€ 23.4o |
Meat dishes |
|
| Creamy innards of veal with semolina dumplings |
start € 12.8o main € 15.8o |
| Pheasant served 2 ways with a plum bread specialty and sun choke cream |
€ 22.9o |
| Saddle of lamb with couscous, eggplant cream and leaf-spinach |
€ 27.8o |
| Filet of beef with bone marrow crust with carrots, celery stalks and pearl barley with herbs |
€ 28.8o |
| Viennese Schnitzel with parsley potatoes and leaf salad |
€ 19,oo |
| Cover charge € 3,oo |