| Fishes from our own ponds |
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| Pan fried fillet of pike-perch |
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22,- |
| with beetroots stripes and wild garlic gnocchi |
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| on creamed horseradish sauce |
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| Open lasagne of rainbow trout |
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22,- |
| with spinach beets and tomato coulis |
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| Fillet of brook trout fried in butter |
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22,- |
| with orange risotto and fennel ragout |
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| Fried Carp with remoulade sauce |
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19,- |
| and potato-cucumber salad |
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| Trout „au bleu“ poached in court-bouillon |
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| with salt potatoes and vegetables |
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| or |
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20,- |
| Trout „á la meuniére“ fried in butter |
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| with parsley potatoes and fresh leaf salad |
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| For 2 persons |
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| Cassoulet of fried fishes from lake and sea |
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50,- |
| with corresponding side dishes and sauces |
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| served in three courses |
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| Sea specialities |
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| Pan fried fillet of turbot on white wine sauce |
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24,- |
| with bell pepper chutney and wild garlic noodles |
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| Austrian specialities |
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| Wiener Schnitzel of veal |
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20,- |
| with parsley potatoes, cranberries and green salad |
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| Sirloin steak with onions |
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19,- |
| with roast potatoes and string beans with speck |
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| Boiled beef with horse-radish sauce |
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20,- |
| fried potatoes and leaf spinach |
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| Regional delicacies |
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| „Osttiroler Schlipfkrapfen“ pasta filled with potatoes |
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11,- |
| with green salad |
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| Fine veal goulash |
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19,- |
| with butter spaetzle and leaf salad |
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| Ragout of venison with white bread dumplings |
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20,- |
| broccoli and cranberries |
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| Special dishes |
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| Roulades of veal fillet with tongue |
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27,- |
| with white wine risotto and sautéed leek |
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| Entrecôte on red wine glace |
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24,- |
| with parsleyroot vegetable and truffled purée |
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| Tender steak of Argentinian beef |
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27,- |
| with sauce Demiglace and creamed asparagus noodles |
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| Gratinated ribs of lamb |
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27,- |
| with rosemary polenta and beans |
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| Roasted medallions of pork with olive-tomato crust |
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22,- |
| served with rice and pesto vegetables |
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| for 2 persons |
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| Chateaubriand with side dishes |
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68,- |
| and sauces |
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| served in two courses |
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| Variation of fine alpine cheese specialities |
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16,- |
| from Austria, Italy, France and Switzerland |
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| with fig mustard and homemade nut biscuit |
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Sweet finish
Sweet cheese dumplings and two kinds of plum
with homemade almond-chocolate ice cream
Euro 12,-
Nougat parfait and ananas ravioli with coconut croquette
Euro 12,-
Variation of sherbets
Euro 10,-
Crème Brûlée of coffee
with homemade vanilla-passion fruit ice cream and biscuits
Euro 11,-
Half-baked chocolate cake with quinces
and homemade ice cream of sour cherries
Euro 10,50
„Kaiserschmarren“
* browned and sugared pancake Viennese style *
served with stewed plums
as main course Euro 10,-
as dessert Euro 8,-
Flambé prepared at the table
Flambé of apricots, pineapple or cherries
or Crêpes Suzettes
served with homemade vanilla ice cream
per person Euro 15,-
and as a small souvenir
our homemade chocolates 100g Euro 9.-
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