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STARTERS

Beef carpaccio with basil pesto, baked cube of caper bread, parmesan wafer, frisee salad and achetta balsamic jell

385,-

Slow roasted veal loin with sour cream with beets and marinated vegetables

335,-

Marinated turkey breast in truffle mayonnaise with spring vegetable salad in raspberry vinagrette               
 

375,-

Octopus with wild broccoli and poached white asparagus              

345,-
Gratinated goat cheese on vegetable brunoice with fig mousse and leek straw
 
335,-
Roasted rabbit terrine with tomato tartare and Dijon mustard and toast marinated frisee salad
 
395,-
Salmon tartar with marinated fennel slices, smoked celery and wafer puff pastry                    395,-
Caesar salad with roasted chicken cubes, roasted bacon, parmesan chips and croutons    365,-
Tomato tartar with chickpea cream and fried falafel  365,-

Spring dough stuffed with root vegetables and rice noodles on lettuce with sesame and  coriander mayonnaise

375,-

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SOUPS

Strong beef broth with root vegetable and beef confit 135,-

Asparagus cream with truffle oil and rabbit liver          

150,-

 

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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.

 
Trout roll in herb dust with spinach sediment, potato pearls in saffron and dill sauce             
485,-
Sea bass fillet on saffron risotto with green asparagus, fennel chips and fish croquette  and fish sauce 555,-
Cod fried in tempura with vegetable puree, zucchini pancakes                                                                                                           
465,-
Poached squid with root vegetable puree and grenails baked with arugula        
 
479,-
Chicken breast supreme baked in vacuum with herb butter, cauliflower roll wrapped  in roasted breadcrumbs, asparagus pie, and nutmeg sauce                 
                                                                            
475,-
Marinated pork tenderloin with a slice of bacon in herb powder, black puree roots, semolina gnocchi and bear garlic sauce
  485,-
Raviola stuffed with boiled beef neck with vegetable sauce, cubes root vegetables, bun roll and cranberry espuma  475,-

Grilled lamb chops with roast leg of lamb, spinach cup cake with foie gras sauce,, baby carrots, peas and strawberry glasee

555,-

Veal burgers with gorgonzola wrapped in pancetta with vegetable souffle,roasted  shallots, baby corn and veal glaze

495,-
Beef sirloin steak with creamy potatoes and vegetable ragout in pepper sauce                  695,-
Croquettes from piece to piece with vegetable ratatouille                                                       445,-

 

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CHILDREN´S MEAL

 
Fried farm chicken fillet with mashed potatoes 95,-

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DEZERTY

Sacher cake with whipped cream and apricot chutney 150,-
Raspberry ganache on chocolate body with strawberry macaroon and pink pearls 180,-
Strawberry créme brulée with lime cream, pistachio macaroon and chocolate slice 180,-
Chocolate fondant with apple mascarpone cream and lime sorbe 180,-
Castle pralines with salted caramel cream                    190,-
Variations of European cheeses  255,-
Sorbet variations 140,-

 

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on Chateau castle St. Havel