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| Mit dem Kochen ist es wie mit dem Schreiben von Kriminalromanen, es kommt auf die richtige Dosierung an - auf die richtige Dosierung! Friederich Glauser |
S p e i s e k a r t e (Wöchentlich wechselnde Karte) |
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APERITIF |
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| KAISERSPRITZER White wine, soda and elder sirup |
0,20 | 3,40 |
| APEROL-SPRITZ White wine with Aperol and orange slice |
0,20 | 4,40 |
| PROSECCO DRUSIAN from Valdobbiadene/Veneto | 0,10 | 4,40 |
| TESTAROSSA - Prosecco with raspberry puree | 0,25 |
2,90 |
NATURTRÜBER APFELSAFT |
0,25 |
2,90 |
MANGO Fruit drink |
0,25 |
2,80 |
| 1/8 |
Bouteille |
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| Grüner Veltliner Weinviertel DAC Oberes Feld 2015 12,5 Vol. O) Winery Eichberger, eibesbrunn |
4,00 | 23,00 |
| Wiener Gemischter Satz DAC 2015 12,5 %Vol. O) Winery Wieninger, Stammersdorf |
4,40 | 25,00 |
| Gelber Muskateller 2015 11,5% Vol. O) Winery Taferner, Göttlesbrunn |
4,55 | 26,00 |
| Rosé 2015 12% Vol. O) Winery Pittnauer, Gols |
4,20 | 24,00 |
| Zweigelt Rubin Carnuntum 2013 13,5% Vol. O) Winery Grassl, Göttlesbrunn/Carnuntum |
4,55 | 26,00 |
| 4,90 | 28,00 | |
| STARTERS |
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| Marinated beef with roasted pumpkin seeds and pumpkin seeds oil L) M O) |
s | 7,00 |
| l | 9,00 | |
| Fresh goat cheese G) M) O) with fresh figs on rucola salad |
9,00 | |
| Chanterelles roasted with young onion on leaf salad - vegan |
9,00 | |
| Graved salmon with honey-dill-mustard sauce B) D) G) O) | 10,00 | |
| Beef tartare with quail egg and field salad, served with toast and herb butter A)C) G) M) O) (approx 15 minutes waiting time) |
12,00 | |
SOUPS |
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| Clear soup with homemade L) sliced pancakes A) C) G) , liver dumplings A) C) or semolina dumplings A) C) G) |
4,00 |
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| Cold cucumber soup with fresh dill and olive oil G) |
5,00 |
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| Green bean cream soup G) O) |
5,00 |
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MAIN DISHES |
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| Chanterelles á la creme with dumplings in a napkin M) O) , | 13,00 | |
| Spaghetti with homemade basil pesto A) G) | 11,00 | |
| Mushroom- potato- „Gröstl“ with leaf salad M) O) | 13,00 |
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| With Mozzarella and rucola filled chicken breast A) C) G) L) O) , thereto melted cherry tomatoes and spaghetti with pesto |
16,00 |
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| With herbs and garlic fried yellow boletuses on Pappardelle with rucola A) – vegan |
17,00 | |
| Schulterscherzel – Boiled beef with soup vegetables L) chive sauce A) G) M), apple horseradish and potatoes E) |
17,00 |
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| Venetian calf’s liver roasted with onions, cleard wtih white wine, thereto polenta and grana |
17,00 | |
| „Wiener Schnitzel“ Viennese escalope of veal, baked with butter in the pan A) C) E) G), thereto parsley potatoes G) |
18,00 |
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| Viennese Onion roast beef with pickles and fried potatoes A) G) |
18,00 | |
| Fried filets of branzino with herb-olive-oil G) O), thereto leaf spinach and lime risotto G) |
19,00 | |
| DESSERTS |
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| Mousse au chocolat C) F) G) | 6,00 |
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| Nougat- and mangoparfait with raspberry sauce and berries C) F) G) |
7,00 |
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Homemade apricot dumplings |
7,00 | |
Every 1. sunday in month brunch on the 1. floor/Jagdsaal! |
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Prices in € - Including all taxes |
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