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Salzburg's gourmet legacy
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Appetiser

beef tartare (dry aged) 140 g - 22
smoked egg yolk, dijon meaux mustard salad, salted butter & brioche or toast
starter salad Goldener Hirsch - 16
goat cheese & Osso Collo
caviar from Walter Grüll 10 - 48
with classic side dishes
raw marinated sturgeon & caviar from Walter Grüll - 17
cucumber granité, chives & monkey's 47 gin
Variety of carrot - 14
pickled chanterelles, hazelnut & evergreen

Soup

ox bouillon - 7
sliced pancakes or semolina dumplings
cold soup of peas - 8
butter milk & mint
soup of fresh water fish - 10
fennel, brown bread & cherry

Main course

viennese schnitzel - 28
parsley potatoes & mixed salad
classic boiled beef - 26
cream spinach, roast potatoes, apple horse radish & chive sauce
dry aged filetsteak 200g - 36
fried curd cheese cut, plum & lavender
roasted loin of lamb - 38
variation of corn, currant & oregano flower
grilled pike perch - 28
forgotten spices of tomato, burrata , pata negra & basil
Bavarian prawn - 30
tagliatelle, summer truffle & fermented garlic

Vegetarian &Vegan

chanterelles a la creme - 25
pretzen dumpling, wood sorrel, szechuan pepper
sautéed chanterelles - 23
parsley & duchess potatoe
various texture of kohlrabi - 23
sorrel & salt lemon

Dessert

traditional Salzburger nockerl (2 persons) - 18
plain or with lingonberries
crêpe "Goldener Hirsch" - 10
layer cube from apricot & sour cream - 10
pistachio ice cream & forest honey
house speciality "Rigo Jancsi" - 7
sorbet of the day - 7
Variation from strawberry - 10
buffalo mozzarella & cereal crunch