Seasonal Dishes
WEEKLY MENUE
Cold cucumber soup
8.00
Marinated summer vegetables
Goat cheese
13.00
1/2 chicken
Mashed potatoes. Coleslaw. Three dips.
27.00
Salmon trout
Courgette ragout. Giant beans.
27.00
Gratinated Fennel
Swiss chard. Polenta biscuits (vegan)
23.00
Profiteroles
Strawberry parfait. Berries.
9.00
Our wine recommendation
Lili Marleen Frizzante – Rosé Blaufränkisch, Claus Dietrich Winery, Carnuntum (AT)
Delicately sparkling. Fresh. Fruity raspberry notes. Dry
1/8 5.00 1/4 10.00 1/2 20.00 Bottle 30.00
Menu
Starters and Salads
Obazda (Bavarian cheese delicacy)
with sourdough bread
9.50
Sliced organic pork roast
homemade sauerkraut, freshly grated horseradish
15.00
Beetroot salad with horseradish sour cream
and sesame brittle
13.00
Herbed celery-tatar on roasted sourdough bread
8.00
Variation of mountain cheeses
mustards, pickled vegetables
16.00
Large colourful salad
Leaf salad, raw vegetables, potato salad
13.00
Small salad
7.50
Extra: sourdough bread, olive oil & mixed herbs
5.00
Soups
Beef broth
with sliced herbal pancakes
7.50
or liver dumplings
9.00
Vegetable broth
with sliced herbal pancakes and vegetables
7.50
Main Dishes
Viennese Schnitzel (veal scallop, organic)
with potato-cucumber salad and cranberries
31.00
Pork roast (organic) with crackling
with dark beer sauce, sauerkraut and bread dumplings
27.00
Beef goulash (organic)
with housemade egg noodles and lemon sour cream
26.00
Vegetarian Dishes
Celeriac Schnitzel
with potato-cucumber salad and cranberries
21.00
Two spinach bread-dumplings
fried mushrooms, melted butter,
mountain cheese, small colourful salad
22.50
Cheese spaetzle (traditional housemade egg noodles)
with melted mountain cheeses and roasted onions, small colourful salad
21.00
Desserts
Crème Brulée with blueberries
8.50
Sweet dumpling with apricot
11.00
Apple strudel with vanilla sauce
9.50
3 Coppeneur Pralinen & Espresso
9.00