Arrival
Departure
sommer-version
Logos Genießerhotels Gault Millau

Our menu

 




Starters




Char fish- asparagus terrine
14,-
with marinated salmon and bear´s garlic lasagne




Carpaccio of beef
14,-
with tomato honey vinaigrette and parmesan




Poulard galantine
12,-
With marinated fennel orange salad and marinated walnuts







Soups




Consommé
6,-
with sliced herb-pancakes or semolina dumpling with bear´s garlic




Ox tail consommé
6,-
with Sherry and vegetables




Cream soup of rocket salad
6,-
with grilled scallop




Asparagus cream with ravioli
8,-



Fish soup „á la maison“
9,-






Fine salads



Asparagus strawberry salad
11,-
With poached trout fillet and roasted pine nuts




Endives-Cornsalad
11,-
With feta cheese, pumpkin seeds and grapefruit fillets




Mixed leaf salad
8,-
with vinaigrette







Warm Entremets




Roasted goose liver
15,-
with pumpkin puree and apple confit




Turbot with homemade herbs linguini and capers sauce
14,-



Asparagus from the region small 12,-
with sauce hollondaise of large 16,-
butter and roasted ham


 

 




Fishes from our own ponds




Fillet of char fish coated in zucchini
19,-
with asparagus ravioli




Trout fillet, poached in bamboo basket
19,-
with leek slices and saffron potatoes




Roasted Danube salmon
21,-
with vegetable wheat and radish sprouts







Trout "au bleu" poached in court- bouillon

with potatoes and fresh vegetables

or
20,-
Trout "meuniére" fried in butter

with parsley potatoes and fresh leaf salad










for 2 persons

Cassoulet of grilled fishes from lake and sea
50,-
with corresponding side dishes and sauces

served in three courses













Sea specialities




Tranches of angler-fish
23,-
with tomato risotto and basil sauce










Austrian specialities




"Wiener Schnitzel" of veal
19,-
with parsley potatoes, cranberries and salad




Sirloin steak with onions
18,50
with roast potatoes and string beans with speck




Boiled beef with horse-radisch sauce,
18,-
fried potatoes and leaf spinach

 


 

 

Regional delicacies



"Osttiroler Schlipfkrapfen" pasta filled with potatoes
10,-
with salad




Fine veal goulash
18,-
with butter spetzle and leaf salad




Ragout of venison with white bread dumplings
19,-



Fried carp
18,-
with sauce remoulade and potato-corn salad







Special dishes




Entrecôte of regional bullock with sauce bernaise
20,-
with asparagus and potato wedges




Roasted calf´s liver with shallots,
18,50
potato mustard puree and tomatoes




Cotelettes of lamb and deer
26,-
with olive polenta and bell pepper ragout




Pork fillet coated in carrots
19,-
with creamy asparagus noodles




Beef tournedos
28,-
with bear´s garlic risotto and vegetables







for 2 persons

Chateaubriand with side dishes
65,-
and sauces

served in two courses










Variation of fine alpine cheese specialities
16,-
from Austria, Italy, France and Switzerland

with fig mustard and homemade nut biscuit

Sweet finish

Sweet variation of strawberries,

Rhubarb and curd

Euro 12,-

 

Warm Guanaja chocolate

with orange mustard sherbet

Euro 13,-

Créme Brulée of bourbon vanilla

With balsamic berries and sour cream ice cream

Euro 11,-

 

Iced Amarula parfait with maracuja sauce

spicy pineapple and mango

Euro 11,-

 

Kaiserschmarrn (browned and sugared pancake, Viennese Style)

with plum stew and apple mousse

as main dish Euro 10,-

as Dessert Euro 8,-

 

Flambé prepared at the table

Flambé of apricots

Flambé of pineapples

Flambé of 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.-