Starters

Tuna carpaccio

15,-

wih sesame vinaigrette and whole grain blini

Variation of regional asparagus with fruit tea sauce

13,-

and tranches of smoked duck

Marinated king prawns,

12,-

salad of chinese noodles and mousse of tomatoes and basil

Smoked alpine salmon

15,-

with lasagne of beet roots and char fish caviar

Soups

Beef consommé

5,50

with sliced pancakes or semolina dumpling

Consommé of white asparagus

7,-

and ravioli

Cream of mango and celery

8,-

with roasted angler fish medaillon

Cream of bears garlic and salsifies

8,-

and prosciutto stick

Fish soup

10,-

with garlic baguette

Fine salads

Lettuce with small prosciutto mozzarella balls

10,-

and fried potato slices

Leaf salad,

10,-

king prawns marinated with garlic and balsamico tomatoes

Mixed leaf salad

8,-

marinated with vinaigrette

Fine Entremets

Risotto Trevisano with poached trout fillet

14,-

and wasabi sauce

Homemade spinach noodles

12,-

with venus shell´s and datterino tomatoes

Regional asparagus

11,-

with sauce hollondaise or brown butter,

potatoes and roasted ham

Fish from our own ponds

Char fish fillets on bear´s garlic sauce

19,-

with saffron rice and roasted aubergines

Roasted trout fillets with vegetable butter,

18,-

asparagus ravioli and peas puree

Roasted pike perch fillet on white wine sauce

21,-

with savoury cabbage and roasted potato slices

Carp, steamed in bamboo basket

16,-

with vegetables and basil potatoes

Trout "au bleu" poached in court- bouillon

with potatoes and fresh vegetables

20,-

or

Trout "meuniére" fried in butter

with parsley potatoes and fresh leaf salad

for 2 persons

Cassoulet of grilled fishes from lake and sea

50,-

with corresponding side dishes and sauces

served in three courses

Fish from the sea

Saltimbocca of angler fish,

Couscous with tomatoes, silique vegetables and parmesan sauce

25,-

Austrian specialities

"Wiener Schnitzel" of veal

19,-

with parsley potatoes, cranberries and fresh salad

Sirloin steak with onions

18,50

with roast potatoes and string beans with speck

Boiled beef with chives sauce,

18,-

apple- horseradish, fried potatoes and creamy leaf spinach

Fine veal goulash

18,50

with spetzle and leafs salad

Special dishes

Beef fillet steak

27,-

with sauce madeira, asparagus tips and hash browns with ham

Tender veal fillet,

24,-

vegetable variation and risotto with shiitake mushrooms

Medium roasted lamb crown coated in mustard crust,

26,-

parmesan polenta and swiss chard

Tranches of saddle of deer with rowan berry sauce,

26,-

red wine shallots and spetzle with bear´s garlic

for 2 persons

Chateaubriand with side dishes

62,-

and corresponding sauces

served in two courses

Variation of fine alpine cheese specialities

16,-

from Austria, Italy, France and Switzerland

with fig mustard and homemade nut biscuit