Weekly menu 

 

 

Whole artichoke

Mustard vinaigrette, caramel dressing

13.00

 

Pumpkin soup

Roasted pumpkin seeds, Styrian pumpkin seed oil

8.00

 

Bavarian Leberkäs sausage salad

Sourdough bread

12.00

 

Snack platter for 2

Smoked farmhouse bacon, South Tyrolean mountain cheese, pickled vegetables, horseradish

15.00

 

Fried chicken leg

Potato and lamb's lettuce salad, pumpkin seed oil mayonnaise

24.00

 

Steamed halibut 

Riso, peas, leaf spinach

27.50

 

Roasted pumpkin

Sweet and sour lentils, crushed potatoes, carrots (vegan)

23.00

 

 Baked apple fritters 

Ginger parfait

8.00

 

Our wine recommendation 

a6mani ‘Familia’ Primitivo di Manduria

A fruity red wine with aromas of ripe plums from the heart of southern Italy.

1/8 6.50 _ 1/4 13.00 _ 1/2 26.00 _Bottle 39.00   

Starters and Salads

 

Obazda (Bavarian cheese delicacy)

with sourdough bread

9.50

 

Sliced organic pork roast 

homemade sauerkraut, freshly grated horseradish

15.00

 

Beetroot salad with horseradish sour cream

and sesame brittle

13.00

 

Herbed celery-tatar on roasted sourdough bread

8.00

 

Variation of mountain cheeses

mustards, pickled vegetables

16.00

 

Large colourful salad

Leaf salad, raw vegetables, potato salad

13.00

 

Small salad

7.50

 

Extra: sourdough bread, olive oil & mixed herbs

5.00

 

 

Soups 

 

Beef broth

with sliced herbal pancakes

7.50

or liver dumplings

9.00

 

Vegetable broth 

with sliced herbal pancakes and vegetables

7.50

 

 

Main Dishes

 

Viennese Schnitzel (veal scallop, organic)

with potato salad and cranberries

31.00

 

Pork roast (organic) with crackling

with dark beer sauce, sauerkraut and bread dumplings 

27.00

 

Beef goulash (organic)

with housemade egg noodles and lemon sour cream

26.00

 

 

Vegetarian Dishes

 

Celeriac Schnitzel

with potato salad and cranberries

21.00

 

Two spinach bread-dumplings  

fried mushrooms, melted butter,

mountain cheese, small colourful salad

22.50

 

Cheese spaetzle (traditional housemade egg noodles) 

with melted mountain cheeses and roasted onions, small colourful salad

21.00 

 

 

Desserts

 

Crème Brulée with blueberries

8.50

 

Sweet dumpling with apricot 

11.00

 

Apple strudel with vanilla sauce

9.50

 

3 Coppeneur Pralinen & Espresso

9.00