Dinner Menues - February:

Menu I

Salad of calf’s tongue, potatoes, lentils and snails 12,-
***
Leek soup with paprika ravioli and lovage 9,-
***
Braised ox cheek with turnips and potato noodles 23,-
***
Iced “Kardinalschnitte” with coffee and cranberries 11,-

Menu II

Trout with horse radish, apple and celery 13,-
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Lambs heart with fennel, saffron and chick peas 16,-
***
Fried catfish with beans, Romaine lettuce and pumpkin seed oil emulsion 25,-
***
Chocolate tart with black olives and orange confit 12,-

3-course menu EUR 36,-
4-course menu EUR 46,-

SALON BRETTL                                                       
-Tidbit of trout, beet root and caviar 13,-
-Colourful Salon salad with beef filet and peperonata 14,-
-Marinated bef filet with radish and foamy pumpkin seed oil 12,-
-Romana salad with celeriac, grated carrots and apple dressing  12,-
-Chicoree-Radicchio salad, Jerusalem artichoke dressing, pear and walnuts 12,-
-Hollmanns beef stockpot with marrow and garnish 11,-
-Lamb sausages on a spit with apple-pear-chutney 14,-
-Alpine cheese Spätzle with salad and baked onion rings 12,-
-Minced meat balls with mashes potatoes, parsley and onions sauce 13,-
                                           
On a Salon Brettl:
Selection of 3 courses EUR 16,-
Selection of 4 courses EUR 20,-
Selection of 5 courses EUR 24,-

Death by chocolate  4,-                                                    
Selection of cheese with accompaniments  12,-