Autumn pear and walnut Wild herb salad, honey-mustard dressing and toasted grains

Your choice of Goat cheese with honey

or

3 fried prawns

Sea bass tartare Fresh sea bass, lime, apple, cucumber, dill and herb oil

Boiled beef brisket Baked organic egg, Frankfurt green sauce and young leaf salad

Hokkaido pumpkin three ways Tart, pumpkin cream, roasted pumpkin, lime segments and wild herbs

Creamy broccoli and spinach soup Almonds and delicate milk foam

Beef consommé Bone marrow dumplings and root vegetables

Baked pancake pockets Wild mushrooms, white cabbage, beetroot-horseradish purée and herb salad

Pike-perch fillet Herb risotto, lemon butter and seasonal vegetables

Classic beef roulade Filled with bacon, pickled cucumber and onion, served with potatoes and apple-infused red cabbage

Roasted guinea fowl breast Thyme jus, celeriac purée and Parmesan potato dumplings

Breaded veal escalope with lemon, capers, anchovies and lingonberries cucumber salad / fried potatoes with red onions

Breaded veal escalope “Frankfurter style” with green sauce and fried potatoes with red onions

Breaded veal escalope, creamy mushroom sauce Fried potatoes with red onions

Grilled pork tomahawk Braised oven-roasted vegetables, pepper baguette and demi-glace (Preparation time approx. 20 minutes

Crispy pork belly Apple-mustard purée, sauerkraut, pickled vegetables and bock beer sauce

Quark fritters Caramelised apple, vanilla sauce and rum raisins

Marinated plums Plums marinated in red wine and spices, gratinated with egg yolk cream and almond crumble