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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