À la carte menu
Lunch & Dinner
Starters
Mixed leaf salad
-
€ 13.90
Red beets | organic sheep cheese | snow peas | cashew nuts | apricots
Beef Tartar
-
€ 24.00
Truffeled mayonnaise | quail egg | cress | crispy bread
Char Ceviche
-
€ 22.00
Tomato | cellery | coriander | lime
Foie gras variation
-
€ 26.00
Marinated apricots | cellery cream | brioche
Soup
Local chanterelle foam soup
-
€ 10.00
smoked bacon dumpling | wild herb oil
Beef consommé
-
€ 26.02
Root vegetables | sliced pancakes or liver dumplings
Fish
Char fillet from lake Fuschl
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€ 16.00/26.00
Riesling broth | root vegetables | horse raddish | char caviar
Intermediate course
Sauted porcino
-
€ 18.00/28.00
Potato cream | wild herbs
Main course
Wiener Schnitzel
-
€ 28.00
Parsley potatoes | small mixed salad | lingonberries
Roasted veal liver
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€ 27.00
Truffeled mashed potaoes | fried onions | calvados apple
Traditional "Tafelspitz" (boiled beef)
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€ 28.00
Creamy spinach | roasted potatoes | apple-horseradish | chive sauce
Grilled beef steak with chanterelle sauce
-
€ 28.00
Roasted potatoes | green beans with bacon
Dessert
Traditional Salzburger Nockerl
-
€ 19.00
Lingonberries (20 minutes)
Traditional caramellized "Kaiserschmarrn"
-
€ 17.50
Plum ragout | rum raisins-ice cream
Homemade apple strudel
-
€ 7.50
with vanilla ice cream
Dulce mousse
-
€ 10.00
Pickled apricots | cafe
Pumpkin seed parfait
-
€ 10.00
Orange-raspberry salad | crunch
Two pieces apricot crepe
-
€ 6.00
Cheese
Assorted cheese
-
€ 22.00
Chef´s Menu
Lunch & Dinner
Chef´s Menu
Starter
-
€ 16.00
Caramellized goat cheese | apple-red currant chutney | olive
Soup
-
€ 12.00
Cellery foam soup | smoked sattle of rabbit
Pasta
-
€ 18.00
Homemade ravioli | blue cheese | cherries | fig mustard | pine nuts
Main course
-
€ 42.00
Fillet of beef "rossini" | port wine sauce | porcino | polenta
Dessert
-
€ 12.00
Pavlova | plum | vanilla | mint sorbet
Menu Prices
3-course menu
-
€ 59.00
Price per person
4-course menu
-
€ 69.00
Price per person
5-course menu
-
€ 79.00
Price per person
Mild goes wild
Wednesday October 20th 2021
Cover
Homemade bread | butter | spread
Amuse Bouche
Amuse Bouche
Starter
Terrine of fawn | sauce cumberland | endive salad
Soup
Consommé from venison | venison ravioli | brandy
Entremets
Ragout of wild boar | puff pastry | lingon berries
Sorbet
Blood orange sorbet
Main dish
Variation of deer | almond potato balls | chestnuts | brussel sprouts
Dessert
Pumpkin seed parfait | marinated cherries
Pralines
Homemade variation of pralines
Mild cooks his goose
Wednesday November 10th 2021
Cover
Homemade bread | butter | spread
Amuse Bouche
Amuse Bouche
Starter
Duck dumplings | szegediner cabbage | crispy duck skin
Soup
Consommé from the goose | eggyork ravioli
Entremets
Troffie pasta | duck ragout | root vegetables | sage
Sorbet
Baked apple sorbet | cider
Main dish
Organic goose | lingon berry sauce | pretzel dumplings | grape red cabbage
Dessert
Ginger bread parfait | redwine pears
Pralines
Homemade variation of pralines
Christmas Eve
Friday December 24th 2021
Cover
Homemade bread | butter | spread
Amuse Bouche
Amuse Bouche
Tempered Danube salmon
onion plants | cherry of the year 2020
Quail in two courses:
Essence of quail | praline | perigor truffle
Glazed quail breast
radiccio tardivo salad | sunflower seeds | Granny Smith apple
New Year's Eve
Friday December 31st 2021
Tartar from the local young veal
mustard cream | cherry tomato granite
Oxtail
root vegetables | small butter dumplings
Crayfish ravioli
bisque | fennel
Fillet from the wildcaught zander
beurre blanc | lemon risotto | williams pear sorbet
Sorbet from the Williams pear
Steak from young beef cattle "Rossini"
port wine jus | potatoes
Chocolate variation
gold leaf | Yuzu ice cream | Champagne caviar