| 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)
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| 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 |