TODAY AT RENGER-PATZSCH  
   
Aperitiv recommendation:

Hugo 

9.50
 
Fine asparagus soup with chervil sour creamecial recommendation:    
Portion (1 pound raw & unpeeled) 1A Beelitzer asparaguswith new potatoes, brown butter or hollandaise sauce 13.50
5.-
WITH
Boiled rosemary ham 36.50
Small pikeperch fillet
Small breaded veal schnitzel
As a tarte flambée: with asparagus, onions, ham and Emmentaler
As a salad: Colorful leafy salad with roasted green and white asparagus  
 
As a menu:  
Fine asparagus soup with chervil sour cream (8.50)

**

Roasted corn poulard supreme with asparagus tagliatelle (21.50)

or

Fried green asparagus with fine bunch of carrots, fried almonds & capers,

Potatoes and dill (veg.) (21.50)

**

Rhubarb crumble cake with marinated strawberries and tonka bean and asparagus ice cream (8.50)

or

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

 

WINE RECOMMENDATION  
Glass of freezing Cider 5,-  
Green Silvaner, 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  
Two kinds of goat cheese with physalis and tomato vinaigrette 12.50
Summer salad with green beans, nectarines and red onions 10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Organic egg on green sauce with jacket potatoes    11.-
Iced cucumber-ginger-lime soup with gin cucumber sorbet  8.50
Marinated veal fillet, with pumpkin seed oil dressing, beetroot, horseradish and frisée   12.50
 
MAIN COURSES   
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  18.50
Belly from Thuringian Duroc pork, with pointed cabbage and hearty rubbish  21.50
Lamb rump with fresh peas, rhubarb, pearl onions and Chateaux potatoes
22.50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)  17.50
Eagle fish fillet on a Provencal stew 22.50
 
DESSERT  
Sorbet 6.50
Crème Brûlée: burnt vanilla cream 6.50
French raw milk cheese variation 10.-  
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