150 g "TALIÁN" TRADITIONAL WHITE SAUSAGE in strong broth, mustard, horseradish, roasted bread
100 g BEEF TARTARE with truffle mayonnaise and dried egg yolk, parsley salad, toasted bread
100 g FOIE GRAS CREME BRULÉE candied orange, brioche
120 g PICKLED CHEESE, marinated with hot pepper and herbs, pickled vegetables, toasted pretzel
80 g ROASTBEEF ON ROASTED BREAD, pickled vegetable, cream cheese with horseradish
250 g HOMEMADE FRENCH FRIES WITH CHEDDAR fried in beef tallow, bacon, truffle mayonnaise
250 ml OXTAIL CONSOMMÉ with farmer´s egg 63°/63‘
150 g "SEGEDIN" - SOUS - VIDE PORK CHEEKS, sauce of cabbage juice, roasted potato dumplings
150 g STEAK HACHÉ homemade fries, Dijon mustard sauce, beet salad
120 g PULLED BEEF NECK IN DILL SAUCE, fire-roasted potatoes, grated egg yolk
150 g GRILLED PORK TENDERLOIN, SPÄTZLE with cream sauce with whole-grain mustard
150 g CHICKEN IN PAPRIKA SAUCE celeriac roll stuffed with bell pepper ragout, roasted egg barley
150 g POACHED TROUT FILLET with béarnaise, sauce, roasted vegetables, fire - roasted potatoes
150 g ROASTED CAULIFLOWER, sweet corn purée, sugar peas, popcorn
300 g PORK RIB SOUS - VIDE fresh horseradish, pickled red currant, roasted bread
150/250 g ROASTED VEGETABLES salad with herb dressing and buckwheat popcorn
150/250 g SALAD OF FARMER´S EGG 63°/63‘ avocado, roasted corn and semi-dried tomato
150/250 g SALAD WITH ROASTBEEF, roasted vegetables, pickled mushrooms, bread croutons
70 g ROASTED ALMONDS AND PEANUTS with chili and coriander
100 g FIRE-ROASTED GRENAILLE POTATOES herbed curd cheese
1 ks PRETZEL garlic dip
60 g POTATO DUMPLINGS with poppy seed, nut butter, plum sorbet
50 g CHOCHOLATE GANACHE CAKE with raspberry sauce
1 pc HOMEMADE ICE CREAM
150 g HOMEMADE FRIES
150 g GRENAILLE POTATOES
150 g ROASTED EGG BARLEY
20 g CARAMELIZED ONION BUTTER
100 ml BÉARNAISE SAUCE
100 ml DIJON MUSTARD SAUCE
100 ml MADEIRA SAUCE
50 g TARTAR SAUCE
50 g TRUFFLE MAYONNAISE
100 g ROASTED VEGETABLES WITH GREMOLATA
70 g GREEN BEANS
150 g HERBAL SPÄTZLE
ROASTED BREAD
PASTRY
Information about allergens will be provided by the staff on request.
