TODAY AT RENGER-PATZSCH  
 
APERITIF RECOMMENDATION

May punch

Woodruff, Sauvignon Blanc, house made tonka bean liquor, Crémant and strawberries

9.50

   
ASPARAGUS

Portion (1 pound raw & unpeeled) 1A Beelitz asparagus with new potatoes,

brown butter or hollandaise sauce 21.50

 

In addition, we offer:

Cooked rosemary ham 9.50

Small artic char fillet.. 12.50

Small breaded veal cutlet 13.50

 
 
OUR MENU 40.50  
VEGETARIAN 37.50
Creamy asparagus s oup with chive sour cream  (8.50)

**

Roasted guinea fowl supreme with "old grain" risotto, parsnips and green asparagus (24.50)

or

Roasted green asparagus with nut butter potatoes, carrots, dill salsa, capers and almonds d (20.50)

**

Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50)

or

Financier cake with pistachio ice cream and strawberries (9.50)

WINE RECOMMENDATION  
Rock Me Amadeus, Sauvignon blanc & Green Valtenilla, Hammel Winery, Palatinate
Glass (0.1l) 4.20      Glass (0.2l) 6.90  
Pinot Noir, Rock’n Roll, Matthias Gaul, Palatinate  
Glass (0.1l) 4.90      Glass (0.2l) 7.90
 
   
STARTERS  
Spring salad with radishes and torrefied nuts and seeds 10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Baked Zucchini blossom and gratinated goat cheese with antipasti vegetables 13.50
Mosaic terrine with salmon and wolffisch with roasted white asparagus  17.50
Wild boar ham, blood pudding and liver sausage with wild herbs and gherkins  19.50
 
MAINS   
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  19.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)  18.50
Braised beef short ribs with wild broccoli and sweet potatoe puree 26.50
Hallibutt fillet with seafood Fregola and oven tomatoes 29.50
Two kinds of Mecklenburg roebuck with spaetzle and pointed cabbage 27.50
 
DESSERT  
Fruit 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 9.50
Tarte flambée gratinée: with bacon, onions and Emmentaler  10.50
Tarte flambée végétarienne: with leeks, walnuts and Bleu d'Auvergne  13.50
Tarte aux aubergines: with aubergines, onions, rosemary, capers and feta cheese  13.50
Tarte flambée paysanne: with apples, onions and black pudding  12.50
Tarte aux chaampignons: with mushrooms, onions, and Emmentaler  13.50
Tarte flambée aux pommes: with apples, cinnamon and sugar 9.50
Tarte flambée au Calvados: with apples, calvados, cinnamon and sugar  14.50
Tarte flambée à la choucroute: with Sauerkraut, onions and knackwurst 12.50
Tarte flambée au saumaon: with salmon, spring onions and cocktail tomatoes 15.50