Marinated asparagus from “Buchholz”
with sauce béarnaise, poached egg and ham crisps

Vitello tonnato of veal
with seared tuna, lettuce hearts and caper vinaigrette

Smoked "Black Forrest Salmon"
with horseradish cream cheese, dill sorbet and cucumber

Baked parsley falafel with beetroot hummus,
wild herb salad and lime and mint foam

Asparagus Cream Soup
with two kinds of asparagus

Asian poultry essence
with fine root vegetables and udon noodles

SOUP EUR 10.00 EACH

Roasted veal cutlet with morels in cream,
green asparagus and homemade spaetzle

Duet of organic chicken from “St. Peter”
"Breast and fricassee" with stone mushrooms,
peas and potato crème

Grilled lamb rump with fregola sarda,
paprika chutney, colourful chard and salty lemon

Warm salmon trout from “Simonswald” and its caviar
with white asparagus, basil spinach and new potatoes

Gratinated ricotta slice with spring vegetables,
Parmesan cream, baked tomatoes and wild garlic oil

MAIN COURSE VEGETARIAN
EUR 26.00 EACH

Caramelised semolina slice
with 2 kinds of strawberries, lemon crème and fresh basil

Fluffy mascarpone cream
with rhubarb, raspberries, vanilla crumble and sorrel

Warm almond cake
with 2 kinds of  blueberries and white chocolate ice cream