| TODAY AT RENGER-PATZSCH | |
| APERITIF RECOMMENDATION
Negroni Sprizz Campari, Martini Rosso, Bombay Saphire Gin, Cremant 9.50 |
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| SPECIAL RECOMMENDATION
Tarte flambée au poire: with pear, goats cheese, Honey, Thyme and Serrano ham 15.50 With a glass of ice cold cider from Normandy 5.-
Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur
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| OUR MENU 42.50 | |
| VEGETARIAN 36.50 | |
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Potato and leek soup with herb sour cream ** Two ways of preparing rabbit in the Provençal style or Homemade ravioli filled with spinach, Gorgonzola & mascarpone with sage and butter *** Apple and plum crumble with vanilla custard
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| WINE RECOMMENDATION | |
| Crémant d’Alsace André Dock | |
| Glass 0.1L 9.50 | |
| Rock Me Amadeus, Sauvignon blanc, Grüner Veltiner , Hammel Winery, Palatinate | |
| Glass (0.1l) 5.50 Glass (0.2l) 8.90 | |
| Châteu Laulerie, Merlot, Cabernet Sauvignon,Cabernet Franc, Malbec, Reserva fût, Bergerac | |
| Glass (0.1l) 5.50 Glass (0.2l) 8.90 | |
| Domaine Lafage, GN3 2020, Côtes Catalans, Grenache from 3 different sites, old vines (Vielles Vignes) | |
| Glass 0,1L 7,50 Glass 0,2L 11,90 | |
| Potato and leek soup with herb sour cream | 8.50 |
| Mixed salad with carrots, red onions and nectarines | 10.50 |
| Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions | 14.50 |
| Caramelized goats cheese, fig and frisee salad | 14.50 |
| Grilled calamari on arugula, with cherry tomatoes and lemon dressing | 16.50 |
| Roast beef with Salad Verde and wild herb salad | 17.00 |
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| Cheese dumplings with fried mushrooms with cream and small vegetables (veg.) | 18.50 |
| Sauteed tender stem broccoli, sweet potato puree and dill salsa (vegan) |
20.50 |
| Choucroute: Sauerkraut with bacon, smoked pork, smoked sausage and potatoes | 20.50 |
| Homemade ravioli filled with spinach, Gorgonzola & mascarpone with sage and butter | 21.50 |
| Two ways of preparing rabbit in the Provençal style | 27.00 |
| Fried fillet of fjord trout on chard, new potatoes with horseradish foam | 26.50 |
| Angus entrecôte with homemade fries and Béarnaise sauce | 29.50 |
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| Fruit Sorbet | 6.50 |
| Crème Brûlée | 8.50 |
| Apple and plum crumble with vanilla custard | 9.50 |
| Burned basque cheesecake, raspberry coulis | 9.50 |
| French raw milk cheese variation | 11.- |
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ALSATIAN TARTE FLAMBÉE |
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| Tarte flambée à la maison: with bacon and onions | 11.50 |
| Tarte flambée gratinée: with bacon, onions and Emmentaler | 12.50 |
| Tarte flambée végétarienne: with leeks, walnuts and Bleu d'Auvergne | 14.50 |
| Tarte aux aubergines: with aubergines, onions, rosemary, capers and feta cheese | 14.50 |
| Tarte flambée paysanne: with apples, onions and black pudding | 13.50 |
| Tarte aux chaampignons: with mushrooms, onions, and Emmentaler | 14.50 |
| Tarte flambée aux pommes: with apples, cinnamon and sugar | 11.50 |
| Tarte flambée au Calvados: with apples, calvados, cinnamon and sugar | 15.50 |
| Tarte flambée à la choucroute: with Sauerkraut, onions and knackwurst | 14.50 |
| Tarte flambée au saumaon: with salmon, spring onions and cocktail tomatoes | 16.50 |
| Tarte flambée aux artichaux: with artichoke, onions, olives, capers und cherry tomatoes (vegan) | 15.50 |
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We are also happy to prepare dishes vegan or if you have food intolerances. If necessary, please contact our service team. |