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, –