Delice

                                                                        Vorspeisen 

 

                                                              Maronencremesuppe mit Sahnehäubchen

                                                                                                6,90

                                              Mediterrane Fischsuppe mit gebratener Jakobsmuschel

                                                                                                7,90

                                                                      Vitello tonnato an Salatbouqet

                                                                                                8,90

                          Pochierte Rotweinbirne mit Gorgonzola gratiniert an Feldsalat und Walnüssen

                                                                                                9,60

                                         Avocado-Orangensalat an zweierlei von der Räucherforelle

                                                                                                9,80

                                            Gänseleberpastete an buntem Salat mit Preiselbeercreme

                                                                                               10,20

                                    Ziegenkäsecreme mit gebratenen Jakobsmuscheln und roter Paprika

                                                                                               10,60

                                                                                               ****

                                                                                      Hauptgerichte

 

                                           Gnocchi in leichter Rahmsauce mit Wirsing und Maronen

                                                                                               11,90

                               Zanderfilet mit rote Bete-Püree, Apfel und Estragon-Cidre-Sauce

                                                                                              17,90

                           Rosa gebratene Entenbrust an Feigenrisotto und karamelisierter Chicorée

                                                                                              18,90

                             Hirschrückesteak an Wirsing-Maronengemüse und Kartoffelplätzchen

                                                                                              19,90

                                   Rinderfiletmedallion an Ingwerbirnen und Serviettenknödel

                                                                                              22,90

                                                                                         *******

                                                                                          

                                                                                            Dessert

 

                                             Zartes Nougat-Mousse mit Eierlikör und Schokolade

                                                                                              7,80

       Espresso Creme brûllée                                                          Käsevariation mit Feigensenf und Früchten

                       8,90                                                                                                                  10,90

________________________________________________________________________________

                                             Stellen sie sich ein 3-gang-menue ihrer wahl zusammen

                                                                                               34,90

                                                                bon appetite