Dinner

Last Update: September 13. 2019


Starter

Ceviche
of antarctic sea trout
with pink pepper
& pickled cucumbers
with elderflower
11.50

Baked wan tan-scampi
with grated radish
& sweet-sour chili jelly
12.50

Small strudel dough-pizza
with scallops & peas
served on creamy basil sauce
12.50

*Buffalo mozzarella
with deep-fried basil
served on salad of tomato varieties
11.00

Cottage ham mousse
with pepper cracker,
marinated green asparagus
& basil
9.50

Homemade
fried spicy black sausage
apple chutney
& kohlrabi-kimchi
11.00

Baked lamb tongue
in pumpkin stock
with mustard seeds
& peach-horseradish compote
12.00

Autumn salads
in coarse mustard dressing
with crispy bacon
& chopped farm egg
9.50

Soup

Creamy corn soup
with chorizo, rosemary
& chili-popcorn
9.00

Borschtsch,
beef consommé with beetroot,
dill, semolina dumpling
& beef fillet slices
11.00

Main Course

Fried plaice fillet
filled with mushroom duxelles
served with beetroot vegetable
& dill potatoes
18.50

Grilled hake fillet
with caperberry pesto
served on smoked tomato risotto
with artichok
23.50

St. pierre fillet
baked with asian herbs
in tofu leaf
on sweet potato curry
with edamame & celery
23.50

Lamb shoulder
out of the oven
in thyme gravy
with braised aubergine
& roasted potatoes
21.00

Veal roast
with fresh chanterelles
& potato mash
with nutmeg pumpkin
23.00

Pink roasted
beef tenderloin
with walnut crust,
green beans
& layered potato cake
26.00

*Truffled
potato-fontina doughnuts
with young vegetables
& creamy chanterelles
16.50

Dessert

Caramellised plum pancake
with almonds
& poppy seed ice cream
12.00

Crème brûlée of licorice
with poached greengage plums
11.00

Tarte tatin
of gravensteiner apple
with raisins, brittle
& sour milk ice cream
11.50

Semi-freddo
of white chocolate & ginger
served on marinated mango
with white rum
12.00

Cheese

Raw milk cheeses
with fig mustard
& apricot-nut bread
12.50

 

*Vegetarian dishes