Lunch

Frühstück

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• Guten Morgen
  Kaffee oder Tee nach Wahl, Orangensaft, Butter-Salzstangerl, weichgekochtes Ei
• Burrata in tomato sugo with oven baked bread

  6.90

  Ham & Eggs (2 Eier) oder Rührei (3 Eier) oder Spiegelei (3 Eier)

• Slow-roasted glazed duck with port wine sauce

  12.00
• Salmon with spring potatoes and a seasonal salad

  11.00
• Basil-citrus panna cotta on strawberry mirror

  4.90

Heisse getränke

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• Catch of the day sea scallops with brown lime butter

  9.80
• Indian cauliflower and red lentil curry with coconut

  6.60
• Beef medallions, oven baked potato and watercress salad

  14.50
• Stuffed chicken with blanched spinach

  10.90
• Chocolate lava cake with mango mascarpone

  5.10

Wednesday

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• Moroccan fusion Gazpacho with toasted pumpkin seeds

  5.10
• Quinoa stuffed oven squash with garlic

  7.90
• Lamb chops with mint sauce

  16.90
• Slow cooked quail with paprika and rosemary

  15.90
• Organic fruit salad with bourbon vanilla ice cream

  6.50

Thursday

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• Carrot miso soup with dried ginger chips

  5.10
• Vietnamese noodles with beef, herbs and lime dressing

  8.00
• Tuna steak with reduced soy sauce and courgetti noodles

  17.60
• Chicken drum sticks with oven baked vegetables

  8.90
• Cardamom Crème brûlée with orange filets

  5.40

Friday

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• Fennel carrot salat with sesame seeds

  5.80
• Beef stew with home made bread

  7.50
• Tuna Tartar with capers, dip and home made bread

  13.60
• Grilled goat’s cheese with Jamón Serrano and honeyed figs

  9.90
• Aunt Sue’s caramel, chocolate shortbread

  3.90