À la carte menu
Starters
Mixed leaf salad
-
€ 15.90
Red beetroot | organic sheep cheese | sugar snap peas | black walnuts | pear
Beef Tartar of Grödiger Ox
-
€ 24.00
Truffled mayonnaise | quail egg | cress | crispy bread
Halibut
-
€ 24.00
Pumpkin | apple | fennel | salt lemon
Variation of goose liver
-
€ 26.00
Cranberries | celery cream | brioche
Soup
Celery foam soup
-
€ 12.00
Smoked saddle of rabbit
Beef broth
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€ 5.90
Root vegetables | sliced pancakes or fried liver dumplings
Fish
Fillet of fuschllake arctic char
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€ 24.00
Horseradish sauce | red beetroot risotto | chard
Entremets
Beluga lentil ragout
-
€ 22.00
Beef tongue | root vegetables | balsamic vinegar | oregano
Fried sweetbread of veal
-
€ 16.00/26.00
Port wine sauce | potatoe-endive salad
Main course
Original "Viennese schnitzel"
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€ 28.00
Parsley potatoes | mixed salad | Wild lingonberries
Roasted calf's liver
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€ 27.00
Mashed potatoes | fried onions | calvados apple
Traditional "Tafelspitz" - classic boiled beef
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€ 28.00
Cream spinach | roasted potatoes | apple horseradish | chive sauce
Braised cheek of veal
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€ 32.00
Cream of braised vegetables | red onions | gremolata
Crispy duck
-
€ 30.00
Lingonberry sauce | red cabbage | dumpling
Dessert
Salzburger Nockerl
-
€ 19.00
Lingonberries (20 minutes)
Caramelized "Kaiserschmarrn"
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€ 17.50
Plum ragout | rum raison ice creme
Homemade apple strudel
-
€ 7.50
Vanilla ice cream
Dulce Mousse
-
€ 10.00
Pickled William pear | coffee
Pumpkin seed parfait
-
€ 10.00
Orange-raspberry salad | brittle
Classic pancake
-
€ 6.00
with apricot jam (2 pcs.)
Cheese
Selection of cheese from the Salzburg Kaslöchl
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€ 22.00
Matured | creamy | strong | affined
Chef´s Menu
Lunch & Dinner
Chef´s Menu
Starter
-
€ 16.00
Caramelized goat cheese | apple-currant chutney | olive
Soup
-
€ 12.00
Foam soup from butternut squash | gratinated prawns | pumpkin seed oil
Pasta
-
€ 18.00
Homemade ravioli | blue cheese | cherries | fig mustard | pine nuts
Main course
-
€ 38.00
Duet from Salzburg deer | thyme sauce | creamed savoy cabbage | small potato dumplings
Dessert
-
€ 12.00
Pavlova | plum stock | 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
4-COURSE-MENU | € 129 PER PERSON
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
6-COURSE-MENU | € 175 PER PERSON