TODAY AT RENGER-PATZSCH  
 
APERITIF RECOMMENDATION

Limoncello Spritz
Limoncello di Calabria, homemade lemon syrup, crémant, basil 9.50
 

OUR ASPARAGUS

Portion (1 pound raw & unpeeled) 1A Beelitz asparagus with new potatoes,
brown butter or hollandaise sauce 23.50

with
Boiled rosemary ham 11.50
Small char fillet 15.50
Small breaded veal schnitzel 15.50

As a tarte flambée: with green asparagus, onions, ham and Emmental cheese 15.50

 

    
SPECIAL RECOMMENDATION

Postdamer Stange 0.25l 4.- 0.5l 6.-

Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

 

  
 
OUR MENU 42.50  
VEGETARIAN 36.50
 

Asparagus cream soup with wild garlic pesto

**

Corn fed chicken supreme, potato gratin, tender stem broccoli, tarragon sauce

or

Tagliatelle with girolles mushrooms and stracciatella

***

Strawberry Elderflower Cheese Cake

 

 
WINE RECOMMENDATION  
   
Crémant d’Alsace André Dock  
Glass 0.1L 9.50  
Green Silvaner, Vinery Hammel, Palatine 0.1L 5.50 Glass 0.2L 8.90
Glass (0.1l) 5.50     Glass (0.2l) 8.90  
Merlot, Malbec, Cabernet Franc, Reserva fût, Château Laulerie, 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  
   
Asparagus cream soup with wild garlic pesto  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
Vitello Tonnato, wild herb salad, fried capers 16.50
Tuna tartare with avocado, radish and ginger yuzu dressing 17.50
Heirloom tomato bread salad with basil pesto and burrata 17.00
 
**  
   
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
Two Preparations of Brandenburg Venison Calf with Potato Purée and Mixed Vegetables 25.50
Sea Bass Fillet with Sauce Vierge, Spinach, and Potato Fritters 26.00
Corn-fed Chicken Supreme with Tagliatelle, Taggiasca Olives, and Lemon Butter 26.00
Tagliatelle with girolles mushrooms and stracciatella 21.50
 
**
 
Fruit Sorbet 6.50
Crème Brûlée 8.50
Homemade Waffles with Vanilla Ice Cream and Blueberries 9.50
Strawberry Elderflower Cheesecake 9.50
French raw milk cheese variation 11.-   
 

ALSATIAN TARTE FLAMBÉE
 
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
 

 

We are also happy to prepare dishes vegan or if you have food intolerances. If necessary, please contact our service team.