À la carte
| Starters | |
|---|---|
| Variety of chanterelles and crayfish served with peaches |
16,- |
| "Our Beef Tartar" served with Quail eggs, olives sabayon and caviar |
16,- |
| Assorted leaf salads marinated at the table | 6,- |
| Soups | |
| Cold and Warm composition of cherry tomatoes with rocket salad and angler-fish |
7,- |
| Cream soup of sweet potatoes with lime and calf`s head |
8,- |
| Beef broth served with traditional garnishing and fresh vegetables |
6,- |
| Entrees and Fish | |
| Turbot and quail with rosemary sauce with orange cappaletti and saffron |
31,- |
| Filet of carinthian salmon trout with parsley served on sautéed chanterelles and artichokes |
30,- |
| Mains | |
| Medallions of veal served with chanterelles roasted slice of pretzel and peppers |
31,- |
| Saltim bocca of lamb served on pumpkin, blueberry and herbal- Wan Tan |
31,- |
| Carinthian jung beef and chanterelles served with potato ravioli and port sauce |
31,- |
| Desserts & Cheese | |
| Chocolate and banana with maracuja-sorbet and chili |
12,- |
| Ricotta cheese and apricot served peppermint and elder |
12,- |
| Un duet of nespresso served with raspberry and mascarpone |
12,- |
| Sorbet of the day per scoop | 4,- |
| Selection of specially ripned cheese with home made chutneys | 12,- |
| Menù "Gourmet" | |
| Compliments of the Chef | |
| "Our Beef Tartar" served with Quail eggs, olives sabayon and caviar |
|
| Cold and Warm composition of cherry tomatoes with rocket salad and angler-fish |
|
| Medallions of veal served with chanterelles roasted slice of pretzel and peppers |
|
| Chocolate and banana with maracuja-sorbet and chili |
|
| Petit fours | |
| Price: | 55,- |