À la carte
| Starters | |
|---|---|
| Calf's Sweetbread with volcano bacon and sage with marinated peach and Balsamic granité |
16,- |
| Beech smoked scallop with Lime flavored ice cream und potato biscuit With Osietra caviar (additional) per gram 7,- |
16,- |
| Salmon and ginger with sorbet of apple and basil | 16,- |
| Assorted leaf salads marinated on the table | 6,- |
| Soups | |
| Light foam soup of Lemongrass and Ginger with raw seasoned pike perch and Vegetable Spring rolls |
6,- |
| Cappuccino, Mould and dumplings from tomatoes | 6,- |
| Clear soup from prime boiled beef served with classic dumplings and vegetables |
5,- |
| Entrees and Fish | |
| Filet and joint of rabbit served with mushrooms and lovage | 22,- |
| Filet of Carinthian lake trout served on pepper salsa and rolled barley |
22,- |
| Filet of turbot with young spinach served with apple and vanilla | 31,- |
| Monkfish medallions roasted with Almonds served with cream of melon and port |
31,- |
| Mains | |
| Filet of veal served with Truffle on celery mousseline and chive à la nage |
31,- |
| Tender Lamb filet and Osso Bucco (knuckle) served with rosemary gnocchi and deep fried beans |
31,- |
| Duck breast served on apricot-peas honey with artichokes and thyme sautés |
29,- |
| Tender Beef Steak and Tartar served on white pepper cream with potato foam |
31,- |
| Desserts & Cheese | |
| Chocolate Tart with cherry and sorbet | 12,- |
| Latte macchiato from the orange Raspberries and caipirinha ice-cream |
12,- |
| Soufflé of Carinthian Cottage cheese served with Strawberry shot and iced dumpling |
12,- |
| Variety of sorbets with fresh berries | 12,- |
| Selection of ripened cheese served with homemade chutneys |
11,- |
| Menù "Classic" | |
| Compliments from the chef | |
| Beech smoked scallop with Lime flavored ice cream und potato biscuit |
|
| Cappuccino, Mould and dumplings from tomatoes | |
| Tender Beef Steak and Tartar served on white pepper cream with potato foam |
|
| Chocolate Tart with cherry and sorbet | |
| Price: | 51,- |