Phone +49 (0) 6221 / 43 190 34
Opening hours. : Tue. – Sat. from 5.00 p.m.
December: Mo. and Tue. open
Create your own culinary masterpiece!
Create your own personalized culinary experience with your own exquisite 3-, 4-, or 5-course menu and
You can enjoy each dish in two sizes:
- Menu Size: Perfectly portioned for the ultimate enjoyment in a multi-course meal.
- À la Carte: Generous portions for the full enjoyment of a single dish.
Let your creativity run wild and experience indulgence in its most beautiful form. Bon Appéti
WITH WINE OR AS A STARTER
Bowl of marinated olives
6,50 €
Portion of air-dried ham
16,50 €
Selection of cheese
18,00 €
MEAT MENU
Carrot–Ginger Soup
with coconut milk and roasted sesame
Seared scallops
Beef fillet
with creamed savoy cabbage, sautéed mushrooms,
potato straws and jus
or
Tender Venison Medallions
with lingonberry jus, accompanied by salsify ragout
and homemade spaetzle
Chocolate-coffee slice
with port wine & cinnamon plums and plum sorbet
4-course Menu | 89,50 €
also available as a 3-course menu.
Price depending on selection
FISH MENU
Cauliflower Variations
crispy fried cauliflower, saffron cauliflower purée
with sautéed prawns and smoked paprika foam
Scottish Salmon Fillet
on pea risotto, served with a fresh yogurt–mint sauce
Delicate Semolina Flummery
cherry compote & creamy cinnamon ice cream
Menu | 73,50 €
Vegetarian Menu
Carrot–Ginger Soup
with coconut milk and roasted sesame
Walnut Gnocchi
filled with walnut, served with braised pumpkin
Delicate Semolina Flummery
cherry compote & creamy cinnamon ice cream
Menu | 51,50 €
Duck Menu
Carrot–Ginger Soup
with coconut milk and roasted sesame
Braised Duck Leg
in Acacia Honey Jus with Red Cabbage, Apple Compote and Bread Dumplings
Chocolate–Coffee Slice
with Port Wine–Cinnamon Plums and Plum Sorbet
Menu | 60,50 €
STARTERS
Carrot–Ginger Soup
with coconut milk, roasted sesame and prawn
17,00
without prawn 13,00 €
Lamb’s Lettuce Salad
with sherry–mustard dressing, bacon and croutons
14,00 €
Seared Scallops
with Quince on Chestnut Purée and Celery Cream
21,00 €
Cauliflower Variations
crispy fried cauliflower, saffron cauliflower purée
with sautéed prawns and smoked paprika foam
21,00 €
Walnut Gnocchi
filled with walnut, served with braised pumpkin
16,00 €
Salmon Tartar
with cucumber and lime crème fraîche
20,00 €
MEAT MAIN COURSES
Beef Tenderloin
on Creamed Savoy Cabbage, Sautéed Mushrooms,
Potato Straw and Jus
42,00 €
Braised Veal Cheeks
on creamy parsley root purée,
served with glazed chervil carrots
39,50 €
Braised Duck Leg
in Acacia Honey Jus with Red Cabbage,
Apple Compote and Bread Dumplings
34,00 €
Tender Venison Medallions
with lingonberry jus, accompanied by salsify ragout
and homemade spaetzle
42,00 €
FISH MAIN COURSES
Pan-Seared Sea Bass (Loup de Mer)
on Sweet Potato Cream, Baby Spinach and Parmesan Foam
41,00 €
Scottish Salmon Fillet
on pea risotto, served with a fresh yogurt–mint sauce
39,00 €
VEGETARIAN MAIN COURSES
Creamy Pea Risotto
with fresh yogurt–mint sauce and crispy fried celery
25,00 €
Walnut Gnocchi
filled with walnut, served with braised pumpkin
25,00 €
DESSERT
Chocolate–Coffee Slice
with Port Wine–Cinnamon Plums and Plum Sorbet
13,50 €
Delicate Semolina Flummery
cherry compote & creamy cinnamon ice cream
13,50 €
Two kinds of Sorbet
with fresh fruits
9,00 €
Selection of cheeses
18,00 €
We recommend with dessert:
Forster Winzerverein
„Forster Ungeheuer Riesling“
Pfalz Auslese 2018
01, l | 4,50 €
