STARTERS
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Beef carpaccio with basil pesto, baked cube of caper bread, parmesan wafer, frisee salad and achetta balsamic jell |
385,- |
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Slow roasted veal loin with sour cream with beets and marinated vegetables |
335,- |
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Marinated turkey breast in truffle mayonnaise with spring vegetable salad in raspberry vinagrette
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375,- |
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Octopus with wild broccoli and poached white asparagus |
345,- |
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Gratinated goat cheese on vegetable brunoice with fig mousse and leek straw
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335,- |
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Roasted rabbit terrine with tomato tartare and Dijon mustard and toast marinated frisee salad
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395,- |
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Salmon tartar with marinated fennel slices, smoked celery and wafer puff pastry | 395,- |
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Caesar salad with roasted chicken cubes, roasted bacon, parmesan chips and croutons | 365,- |
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Tomato tartar with chickpea cream and fried falafel | 365,- |
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Spring dough stuffed with root vegetables and rice noodles on lettuce with sesame and coriander mayonnaise |
375,- |
SOUPS
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Strong beef broth with root vegetable and beef confit | 135,- |
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Asparagus cream with truffle oil and rabbit liver |
150,- |
Main Courses
Meat on our menu is of the highest quality and grade, selected only from proven suppliers. The weight of raw meat is 180 - 220g.
Meals are paired up with an ideal side dish. If you wish to taste another combination, you can combine sides as desired.
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Trout roll in herb dust with spinach sediment, potato pearls in saffron and dill sauce
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485,- |
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Sea bass fillet on saffron risotto with green asparagus, fennel chips and fish croquette and fish sauce | 555,- |
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Cod fried in tempura with vegetable puree, zucchini pancakes
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465,- |
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Poached squid with root vegetable puree and grenails baked with arugula
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479,- |
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Chicken breast supreme baked in vacuum with herb butter, cauliflower roll wrapped in roasted breadcrumbs, asparagus pie, and nutmeg sauce |
475,- |
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Marinated pork tenderloin with a slice of bacon in herb powder, black puree roots, semolina gnocchi and bear garlic sauce
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485,- |
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Raviola stuffed with boiled beef neck with vegetable sauce, cubes root vegetables, bun roll and cranberry espuma | 475,- |
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Grilled lamb chops with roast leg of lamb, spinach cup cake with foie gras sauce,, baby carrots, peas and strawberry glasee |
555,- |
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Veal burgers with gorgonzola wrapped in pancetta with vegetable souffle,roasted shallots, baby corn and veal glaze |
495,- |
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Beef sirloin steak with creamy potatoes and vegetable ragout in pepper sauce | 695,- |
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Croquettes from piece to piece with vegetable ratatouille | 445,- |
CHILDREN´S MEAL
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Fried farm chicken fillet with mashed potatoes | 95,- |
DEZERTY
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Sacher cake with whipped cream and apricot chutney | 150,- |
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Raspberry ganache on chocolate body with strawberry macaroon and pink pearls | 180,- |
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Strawberry créme brulée with lime cream, pistachio macaroon and chocolate slice | 180,- |
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Chocolate fondant with apple mascarpone cream and lime sorbe | 180,- |
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Castle pralines with salted caramel cream | 190,- |
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Variations of European cheeses | 255,- |
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Sorbet variations | 140,- |
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