Dinner

Startes

Wild Garlic Tempura Mustard Seed, Garden Radish, Sesame Dressing	8,50
Wild Broccoli Scamorza Affumicata, Pine Nuts	11,50
Burrata Baby Carrots, Water Cress	12,80
Beef Carpaccio Spicy Chilicream, Skitake Mushrooms, Ruccola	15,00
Marinated Salmon Trout Horseradish Moussline, Saffron – Pearl Onions	11,00
Beef Tartar “Motto am Fluss” Herbal-Mustard Salad, Oven Bread	19,00
Variation of Starters for 2 Persons Beef Tartar, Salmon Trout, Burrata, Wild Broccoli	29,00
Soups

Wild Garlic Soup

Sour Cream

8,00

Clear Bouillabaise

Sauce Rouille, Crispy Baguette

8,50

Vegetarian
Gnocchi Sun-Dried Tomato Pesto, Grana di Padano	12,50
Risotto from Black Rice Coconut-Ginger Espuma, +/- Prawn	12,50/+ 6,50
Whole Artichoke Saffron Aioli	13,00
Morel Ravioli Ricotta, Herbs	17,00

Fish

Mussels Tomato Sugo, Toasted Garlic Bread	19,50
Pike Perch Filet au gratiné Leaf Spinach, Parsley Butter	24,50
Pan Fried Salmon Two Kinds of Peas, Violet Potatoes	25,50
Poached Char from “Gut Dornau” May Turnip, Chicorée, Yuzu	28,00
Meat

Braised Veal Shoulder Horseradish Purée, Bacon, Root Vegetables	22,00
Grilled Corn-Fed Chicken Breast Chard, Sweet Potato	22,00
Prime Boiled Veal Green Asparagus, Creamy Thyme Polenta	23,00
Escalope (“Schnitzel) Potato Salad & Lamb´s Lettuce, Cranberries	23,50
Saddle of Lamb Zucchini, Potato Gratin	26,50
Rib Eye Steak	27,00
Filet of Beef	31,50

Dessert

“Motto am Fluss” Scheiterhaufen Apple, Sour Cream	8,00
Popcorn Crème Brule Pineapple	8,50
Matcha – Oat Foam Blueberry, Coconut	9,50
Rhubarb White Chocolate Mousse, Rasberry	9,50
Fondant Blackberry, Buttermilk, Seasalt	10,50
Saint-Maure de Touraine, Brillat Savarin Affinè, Fontina Aosta We serve this with home made sea salt crackers, pink pepper and rosemary honey.	15,00

Dessert

Saint-Marcellin Jatte (France)

We serve this creamy cow's milk cheese warm in a clay pot with home made sea salt crackers, pink pepper and fig jelly.

15,00