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Lunch

Thursday
& Friday
Lunch Plate

with roast potatoes, sauce aioli, spicy-mild chili sauce and red onion
with Secchi
Tomatoes

with herb frittatas
with potato and cranberry salad
Mixed mushrooms with vegetables in creamy sauce – served with fried napkin dumplings
with chili croutons and top cap
with fried palffy ducats

with mushroom-leek-Gruyère-ham filling, served with risi pisi and creamy chanterelles

with sautéed oyster mushrooms, served with parsley potatoes and chanterelle a la crème
on chanterelle risotto and tomato compote
with basil frites, capers, wasabi-foam, dried tomatoes and crunchy bacon
on potato fritters, with butter beans, corn salad and walnut oil

with walnuts
consommé with strips of pancakes

with crispy tortillas
with julienne of salmon

with stuffing, caramelized red cabbage and cranberry sauce

tender pork ribs, spicy, with roasted potatoes, garlic dip, chili-cocktail-dip and red onions
all kinds of Schnitzels:chicken and turkey filets breaded in crispy pumpkin seed-, sesame- und potato-crust, with parsley-potatoes

in root-creamsauce, crispy onions, veggies from the oven and dumplings

prime boiled beef in consommé with vegetables, roasted potatoes, cream zucchini, chives dip and horseradish
roasted beef with crispy onions, roasted potatoes and pickled cucumber

with spinach risotto, tomato- concasseé-basil-pine-vinaigrette

pike perch with mashed potatoes and celery, root vegetables and warm wild garlic-anchovy-sauce
in root-creamsauce, with mashed potatoes and celery and mediterranean veggies
tender stewed slices from the fallow deer, with dumplings and cranberry sauce

with herb linguini and dried tomatoes
with coconut milk, rocket and olives
with chocolate sauce and whipped cream
with chocolate sauce and nougat-mousse
wild berry Cointreau ragout
chocolate mousse and an espresso with whipped cream
with vanilla ice cream