Dinner

Startes

Lamb’s Lettuce Hazelnut, “Duroc”-Bacon	10,00
Kohlrabi Egg au gratin, Sauce Hollandaise, Mustard Seeds	11,00
Truffled Burrata Pumpkin “sweet-sour”	11,50
Marinated Char Edamame, Miso-Dressing	16,00
Goose Liver Crème Brûlée Pear-Chili Chutney, Brioche	18,00
Beef Tartar “Motto am Fluss” Herbal-Mustard Salad, Oven Bread	19,00
Variation of Starters for 2 Persons Beef Tartar, Char, Lamb’s Lettuce, Burrata	29,00
Soups

Carrot Soup

Ginger, Ruccola

8,00

Pumpkin Consommé

Lemon Gras, Fishballs

8,50

Vegetarian
Tagliatelle Walnut Butter, Sage	11,50
Champagner Risotto +/- Prawns	12,50/+ 6,50
Whole Artichoke Meadow Herbs	13,00
Potato Gnocchi Taleggio, Spinach	13,50

Fish

Mussels Saffron, Grilled Garlic Bread	19,50
Salmon Filet Black Salsify, Crispy Buckwheat	25,00
Pan Fried Sea Bass Fennel, Olive	28,00
Poached Local Sheatfish from “Gut Dornau” Beluga Lentils, Horse Radish	29,00
Meat

Young Venison Stew Red Cabbage, Pretzel-Dumplings, Chestnut	20,50
Slow Cooked Duck Leg Kale, Caramelized Red Onion	21,50
Braised Veal Shoulder Horseradish Puree, Bacon, Root Vegetables	22,00
Escalope (“Schnitzel) Potato Salad & Lamb´s Lettuce, Cranberries	23,00
Saddle of Lamb Eggplant, Red Bell Pepper, Potato Gratin	26,50
Rib Eye Steak	27,00
Filet of Beef	31,50

Dessert

Mini Curd Doughnuts Poppy Seed, Nougat	8,50
Mille Feuille Banana, Rice Milk	8,50
Blood Orange Rooibos Tea, Joghurt	9,00
Panna Cotta Pine, Mint	10,50
Fondant Quince, Honey, Cinnamon	10,50
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