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| Starters |
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| Vitello Tonnato (veal slices with tuna sauce) |
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14,- |
| with spring herbs |
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| Marinated asparagus |
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12,- |
| with shallots-bell pepper sauce |
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| Smoked roll of trout |
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14,- |
| with ragout of potatoes and leek |
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| Soups |
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| Consommé of beef |
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6,- |
| with sliced pancakes or semolina dumplings |
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| Consommé of guinea fowl with herb dumpling |
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7,- |
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| Cream soup of sheep's milk cheese and wild garlic |
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8,- |
| with small salmon tureen |
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| Fish soup à la Maison |
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10,- |
| with garlic bread |
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| Fine Salads |
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| Lamb's lettuce |
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13,- |
| with potato and speck cubes |
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| Mixed leaf salad with dressing à la Maison |
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| small |
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5,- |
| large |
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9,- |
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| Warm entremets |
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| Homemade tagliatelle (ribbon noodles) |
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17,- |
| with lobster ragout and white tomato foam |
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| Domestic asparagus served whole |
large |
16,- |
| with butter (with crumbs) or Hollandaise sauce |
small |
12,- |
| buttered potatoes and ham |
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| Danube salmon with white wine sauce |
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17,- |
| and mixed roasted mushrooms |
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| Fishes from our own ponds |
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| Saltimbocca of brook trout |
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22,- |
| with ragout of asparagus and celery |
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| Grilled steak of salmon |
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20,- |
| with Pernod sauce and asparagus noodles |
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| Fried carp with Remoulade sauce |
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19,- |
| and potato cucumber salad |
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| Trout "au bleu" poached in court-bouillon |
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| with salt potatoes and vegetables |
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| or |
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20,- |
| Trout "à la meuniére" fried in butter |
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| with parsley potatoes and fresh leaf salad |
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| For 2 persons |
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| Cassoulet of fried fishes from lake and sea |
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55,- |
| with matching side dishes and sauces |
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| served in three courses |
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| Sea specialities |
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| Fillet of turbot with bell pepper butter |
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24,- |
| basil potatoes and spring onions |
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| Austrian specialities |
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| Wiener Schnitzel of veal |
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20,- |
| with parsley potatoes, cranberries and green salad |
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| Sirloin steak with onions |
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19,- |
| with roast potatoes and string beans with speck |
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| Boiled beef with horeseradish sauce |
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20,- |
| fried potatoes and leaf spinach |
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| Regional delicacies |
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| "Osttiroler Schlipfkrapfen" (pasta filled with potatoes) |
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11,- |
| with brown butter and green salad |
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| Fine veal goulash |
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19,- |
| with butter spaetzle and leaf salad |
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| Ragout of venison with white bread dumplings |
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20,- |
| broccoli and cranberries |
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| Special dishes |
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| Medaillons of veal fillet with crust of tomatoes and anchovies |
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28,- |
| spring vegetables and wild garlic puree |
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| Roast saddle of lamb coated with bread and mushrooms |
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28,- |
| with baby orange sauce and roasted potato slices |
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| Fillet steak of beef |
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27,- |
| with creamed pepper sauce and mediterranean vegetable mix |
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| Saddle of deer en brochette |
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27,- |
| with strawberry-fig sauce |
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| celery and lemon-thyme polenta |
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| for 2 persons |
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| Chateaubriand with side dishes |
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70,- |
| and sauces |
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| served in two courses |
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| Variation of fine alpine cheese specialities |
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16,- |
| from Austria, Italy, France and Switzerland |
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| with fig mustard and homemade nut biscuit |
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| Sweet Finish |
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| Soufflé of dark chocolate with Campari-orange sherbet |
| and caramellized orange slices |
| Euro 13,- |
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| Panna Cotta |
| with balsamic strawberries and homemade pumpkin biscuits |
| Euro 11,- |
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| Iced parfait of white chocolate |
| with cold mint-berry soup |
| Euro 12,- |
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| In honey and sesame roasted baby ananas |
| with homemade coconut ice cream |
| Euro 11,- |
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| Variation of sherbets |
| Euro 10,- |
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| "Kaiserschmarren" |
| * Browned and sugared pancake Viennese style * |
| served with stewed plums |
| as main course Euro 10,- |
| as dessert Euro 8,- |
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| Flambé prepared at the table |
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| Crêpes Flambé of apricots, pineapple or cherries |
| or Crêpes Suzettes |
| served with homemade vanilla ice cream |
| for two persons Euro 30,- |
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| and as a small souvenir |
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| our homemade chocolates |
| 100 g Euro 9,- |
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