STARTERS AND SALADS
Lamb’s lettuce (corn salad) with fried chanterelles and goat cheese dressing
Obadzda with a difference – with Parmesan cheese and fresh basil
Parsley soup with carrot chips
MAINS
Schupfnudeln swivelled in nut butter, in addition
Savoy cabbage in Riesling with roasted hazelnuts
Potato strudel with wild herbs and walnut-cheese sauce
Maultaschen filled with cheese, served with tomato sauce
DESSERT
Cherry millet with vanilla-poppy seed sauce
Hazelnut mousse
Organic mountain cheese in the piece with pear chutney
Farmhouse bread, pretzels and butter
STARTERS AND SALADS
Burrata Genovese – with date tomatoes and pesto vinaigrette
Radicchio, rocket salad and orange filets with lime vinaigrette
Bruschetta Melanzane
MAINS
Gnocchi alla Romana, paprika-tomato ragout
Tagliatelle verde, porcini mushrooms and chanterelles in mascarpone
Fennel tubers braised in white wine with pistachios, served with polenta gratinated with parmesan
DESSERT
Lemon mousse
Mascarpone a la Straciatella
Various types of bread as well as fresh butter from the barrel
STARTERS AND SALADS
Bouillabaisse with saffron and aioli
Salad Nicoise with fresh tuna fillets
MAINS
Daube provençale – casserole of beef with baked potatoes with rosemary
Red mullet à la Provence with Ratatouille and wild rice
DESSERT
Fresh goat cheese with honey and fig
Nougat mousse “Montelimar”
Oven-fresh baguette, butter
STARTERS AND SALADS
Alsatian leek chervil soup with croutons
Quiche Lorraine and Quiche Legumes
Poultry liver paté (Paté en croute) on wild herbs
Red cabbage salad with walnuts
MAINS
Alsace Plate Choucroute – Sausage specialities and smoked meat on sauerkraut
Potato and parsley puree
Carp fillets with lemon and parsley
Mushroom and vegetable gratin with Münster cheese au gratin
DESSERT
Kouglof au rhum in a glass
Profiteroles filled with dark ganache
Munster-Géromé with onion jam
Various types of bread as well as fresh butter from the barrel
STARTERS AND SALADS
Mountain cheese soup with garlic croutons
Wafer-thin sliced gusto piece of boiled beef with apple horseradish and chive cream
Salad of beetroot and white radish
MAINS
Viennese veal goulash with root vegetables and home-shaved hazelnut noodles
Pike-perch gently cooked in nut butter, young potatoes and chard vegetables
Red pepper with hazelnut filling, honey-tomato sauce and small bread dumplings
DESSERT
Vanilla mousse in a glass with tiddly apricots
Rhubarb strudel with vanilla-poppy seed sauce
Selection of cheese from Austrian small farmers
Various types of bread as well as fresh butter from the barrel
STARTERS AND SALADS
Munich beer soup with roasted onions
Bogerlsalad and radishes with potato dressing
Hearty leek cheesecake
MAINS
Tegernsee crusted roast in a strong brewhouse sauce, two kinds of dumplings and Bavarian cabbage
Finger noodles in nut butter and sliced mountain cheese
Pike perch “Müllerin Art” and parsley potatoes
DESSERT
Bavarian cream with Williams pear
Plum strudel with nougat sauce
Selection of cheese from small farmers
Various types of bread as well as fresh butter from the barrel
SOUP, STARTERS AND SALADS
Minestrone alla Piemontese with sage cuttings and sliced Peccorino
Caesar salad and croutons
Antipasti – marinated vegetables such as grilled aubergines and zucchini, peppers and shallots
MAINS
Homemade gnocchi in sage butter and sliced Peccorino
Leg of lamb, garlic, vegetables and herbs – out of the oven
Fish stew “Calabria” Rosemary potatoes
DESSERT
Blueberry Tiramisu
Black mousse, white peach
Various types of bread and butter
PRELIMINARY
Veronese chard cream soup with pine nuts
Various marinated vegetables such as grilled aubergines and zucchini, peppers and shallots
MAINS
Piccata of zucchini and eggplants with fruity cherry tomato ragout and basil polenta
Scaloppine al Limone, spinach and wild rice
Monkfish, roasted peppers, small baked potatoes
DESSERT
Crema di Cantuccini
Various types of bread as well as fresh butter from the barrel