TODAY AT RENGER-PATZSCH  
   
APERITIF RECOMMENDATION

Winter pear

Homemade pear vanilla syrup, Myers’s rum, pear, pear juice and cinnamon 9.50

 
SPECIAL RECOMMENDATION    
 
Kale with Bremen Pinkel sausage and boiled potatoes 18.50

Tarte Flambée aux Poires et Jambon:: with onions, pears, mozzarella and Serrano ham 13.50

With a glass of freezing cider from Normandy 5.-  
 
OUR MENU 37,50  
VEGETARIAN 34,50
Potato and leek soup with fine vegetables (8.50)

**

Zurich sliced veal fillet with spaetzle (24.50)

or

Mushroom and chestnut puff pastry pie with glazed roots and mushroom jus (20.50)

**

Brie de Meaux, filled with walnut and mascarpone cream, with port wine plum ice cream (9.50)

or

Marzipan nougat parfait with caramelized pears and foamed crème anglaise (9.50)

 

WINE RECOMMENDATION  
Rock me Amadeus, Sauvignon blanc & grüner Veltliner, Hammel Winery, Palatinate
Glass (0.1l) 4.20      Glass (0.2l) 6.90  
Saint-Roch, Grenache & Carignan, Languedoc  
Glass (0.1l) 4.20      Glass (0.2l) 6.90
 
   
STARTERS  
Colorful winter salad with pears, nuts and kernels 10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Baked goat cheese with various beets  11.50
Alsatian black pudding with balsamic lentils and small vegetables 14.50
Home-cured salmon with chicory and orange salad  13.50
 
MAINS   
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  18.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)  17.50
Fillet of Skrei on sauteed Swiss chard and Parisienne potatoes 26,-  
Entrecôte vom Black Angus Rind mit Pommes Pont Neuf und Sauce Bernaise 25.50
Roasted pink duck breast with glazed navettes and duchess potatoes
22.50
Braised lamb shoulder with Jerusalem artichoke and black salsify vegetables and brioche dumplings 24.50
 
DESSERT  
Sorbet 6.50
Crème Brûlée: burnt vanilla cream 8.50
French raw milk cheese variation 11.-  
ALSATIAN TARTE FLAMBÉE
Tarte flambée à la maison: with bacon and onions 8.50
Tarte flambée gratinée: with bacon, onions and Emmentaler  9.50
Tarte flambée végétarienne: with leeks, walnuts and Bleu d'Auvergne  12.50
Tarte aux aubergines: with aubergines, onions, rosemary, capers and feta cheese  11.50
Tarte flambée paysanne: with apples, onions and black pudding  10.50
Tarte aux chaampignons: with mushrooms, onions, and Emmentaler  11.50
Tarte flambée aux pommes: with apples, cinnamon and sugar 9.50
Tarte flambée au Calvados: with apples, calvados, cinnamon and sugar  13.50
Tarte flambée à la choucroute: with Sauerkraut, onions and knackwurst 12.50
Tarte flambée au saumaon: with salmon, spring onions and cocktail tomatoes 14.50