À la carte
| Starters | |
|---|---|
| Variety of bullock with pord wine shallots | 18,- |
| Scallop and chanterelles with Aceto Balsamico tradizionale | 18,- |
| Prawns with exotic flavours and ginger-foam | 18,- |
| Leafy salads marinated on the table | 5,- |
| Soups | |
| Herb cream soup with tomato-cream cheese ravioli | 6,- |
| Mushroom cream soup with stuffed herb pancakes | 6,- |
| Clear beef essence with semolina dumpling or bacon dumpling |
6,- |
| Entrees and Fish | |
| Boletus ravioli with peanuts with cress | 20,- |
| Polpetti (little meat dumplings) of tunny with braised olive-tomatoes |
20,- |
| Filet of bass and melon with red curry cream | 31,- |
| Angler-fish and artichoke with tomato-olive tapinade | 31,- |
| Fillet of carinthian „Lax'n" (trout) with paprika and white cabbage ribbon vermicelli |
301,- |
| Mains | |
| Fillet of veal and summer truffle on chervil noodles | 31,- |
| Lamp médaillons and bacon on mint and pepper | 31,- |
| Duck breast and apricot with carrot-ginger honey | 29,- |
| Fillet steak and chanterelles with potato-crème-fraîche | 31,- |
| Desserts & Cheese | |
| Cappuccino and orange Tarte, Crème Brûlée and sorbet | 12,- |
| Panna cotta of apricot with dumpling and caviar | 12,- |
| Chocolate and raspberry Gateau and mousse | 12,- |
| Variety of sorbets with fresh berries | 10,- |
| Variety of Austrian cheese with homemade chutney | 12,- |
| Menù | |
| Scallop and chanterelles with Aceto Balsamico tradizionale |
|
| Herb cream soup with tomato-cream cheese ravioli | |
| Fillet of Carinthian "Lax'n" (trout) with paprika and white cabbage ribbon vermicelli |
|
| Sorbet of the day | |
| Fillet of veal with truffles, chervil risotto and pord wine | |
| Chocolate and raspberry Gateau and mousse | |
| Price: | 82,- |