Espacially for events: Our chef will make you a menu according to your wishes, taking into account seasonal conditions. Examples:

MENU 1
Kohlrabi soup with crayfish tails and crémant

**
Roast guinea fowl breast in cep jellies
with roasted autumn vegetables and potato cream strudel

**
Crème Brulée
29, –

MENU 2
Corn salad in walnut vinaigrette
with crispy bacon and croutons

**
Roasted suckling pig shoulder in wheat beer caraway jus
with napkin dumplings and Bavarian cabbage

**
Warm apple strudel with vanilla ice cream
30, –

MENU 3
Guinea fowl terrine with marinated mushrooms and summer truffle
Crisp fried zander

**

with fresh horseradish and potato cucumber fondue
Braised and roasted of venison calf
with red wine apples, crunchy celery strudel and young savoy cabbage

**
Chocolate tart with prunes in jelly, caramel ice cream
46, –

MENU 4
Guinea fowl terrine with marinated mushrooms and summer truffle
Crisp fried zander

**

with fresh horseradish and potato cucumber fondue
Braised and roasted of venison calf
with red wine apples, crunchy celery strudel and young savoy cabbage

**
Chocolate tart with prunes in jelly, caramel ice cream
46, –