Easter menu

Soup

Finely asparagus cream soup harmonizes perfectly with salmon.

This soup specialty is served with fresh herbs from the region and crispy bread.

€9,80

Appetizer

Jakobmussels fried and shrimp, baked in the Kadaifi dough. We serve this Easter specialty on passion fruit sauce on pickled radishes with pea mousse and crème fraîche,

as well as a passion fruit gel with yogurt Espuma.

€12,80

Salad A

César salad culinary style

Juicy and finely cut chicken breast leans against good with crunchy salad hearts and fried croutons. This popular salad combination is served, traditionally on a homemade césar dressing, refined with parmesan, anchovies, juicy capers and mustard.

€8,90

OR

Salad B

Caramelized goat cheese with beetroot and raspberry dressing

Caramelized goat cheese from the region with a juicy bed of beetroot and seasonal leaf salad variations, to seductive raspberry dressing

and walnuts.

€7,90

Main course A

Lamb shoulder and back with a herb crust.

This lamb specialty is served according to our kitchen master René,  Portwein Jus,

with glazed pepper-blackberries and wild broccoli on baked polenta balls.

€24,90

OR

Main course B

Juicy fried Monkfish medallions harmonize with a beurre rouge and a foamed hay sauce.

This Atlantic Easter combination with pea puree is served with

a handmade cream cheese herbal ravioli.

€24,90

OR

Main course C

A sous vide-cooked egg dances with homemade hollandaise sauce. This vegetarian Easter creation is served with green asparagus, elegant carrots, and creamy fregola with freshly grated Parmesan cheese.

€20,80

Dessert A

We serve from the René patissier.

,,Easter egg Kulinarium style"

Filled with white chocolate mousse and elegant strawberry mousse with a strawberry,

in the white chocolate jacket with hazelnut.

 €11,80

OR

Dessert B

Homemade Rübles cake from Annett

With white chocolat vanilla cream.

 €7,50