• Fresh smoked salmon with a creamy dill sauce and bread rolls
• Flavorful bouillon with aged sherry and various trimmings
• Grilled loin of sucking calf on a bed of vegetables with steamed potatoes.
  accompanied by fresh salads
• Plum tureen with cinnamon parfait and orange sabayone

• Warm smoked trout filet with creamy horseradish and bread rolls
• Bouillon of boiled rump with small dumplings
• Peppered lung roast (beef filet) in a creamy sauce with
  potato croquettes, lingonberries and a variety of salads
• Chestnut tureen with vanilla ice cream

• Fine poultry liver parfait with orange aspic and bread rolls
• Kaiserschöberl soup
• Boiled rump with apple-horseradish, hashbrown potatoes and creamy spinach
• Austrian-style pancakes

• Fine ham mousse with melon pearls
• Spleen soup
• Roast leg of veal with pear in white-wine,
  serviette dumplings, horseradish lingonberries and red cabbage
• Mandarin gelatin with honey-poppy seed parfait

• Variation on fine leaf salads with goat cheese and whole-gain rolls
• Boiled rump soup and spinach dumpling soup
• Grilled veal cutlet with a creamy sauce, herb rice, selection of salads
• Dessert dumplings with cinnamon breadcrumbs and plum sauce

• Tureen of fine vegetables with herb vinaigrette and whole-grain rolls
• Spleen soup
• Boneless chicken with potato-cucumber salad
• Apple pancakes

• Fine mousse of smoked trout wrapped in salmon with bread roll
• Cream of cucumber soup
• Roast leg of lamb from our own farm
  with rosemary gravy, bacon green beans and potato pancakes
• Sweet buns in vanilla sauce

• Jellied boiled rump with paprika vinaigrette and Kornspitz bread roll
• Beef bouillon with liver noodles
• Slices of grilled beef loin with herb butter, baked potato and leaf salads
• Pear-chocolate tureen

• Tureen of chicken and sheep’s cheese with Kornspitz rolls
• Butter-noodle soup
• Grilled pork filets with a creamy mushroom sauce, served with vegetable rice
• Various parfaits garnished with fresh fruits

• Veal pasty with Korngebäck baked goods
• Cream of tomato soup with gin
• Roast turkey breast with paprika vegetables and hashbrown potatoes
• Apple tureen with caramel sauce and vanilla ice cream

• Mozzarella with tomatoes and basil
• Frothy soup of asparagus spears
• Tranche of grilled wild salmon with Hollandaise sauce and parsley potatoes
• Panna cotta with fresh fruit

• Clear tomato soup with dumplings
• Filet of fried pikeperch with seasonal vegetables and lemon noodles
• Variety of finely marinated leaf salads
• Chocolate mousse

• Soup with strips of pancake
• Strips of turkey in a creamy sauce with herb rice and young carrots
• Choux pastry doughnuts

• Fine pumpkin tureen with pumpkinseed oil
• Spinach pancake baked with cheese, served with potato
• Warm cheese strudel with vanilla sauce

• Meat strudel soup
• Rolled roast chine of veal (with or without kidney), served with buttered rice
  and a selection of salads
• Black Forest Cherry Cake

• Meat strudel soup
• Styrian pork and vegetable stew with fresh horseradish and boiled potatoes
• Semolina pudding

• Rolled barley soup
• Salzburg Farmhouse Platter with pork loin and roast neck of pork, cured tongue of beef, dumplings, parsley potatoes and sauerkraut
• Plum French Toast

 (pork)    20,50 EURO 

(veal)    24,00 EURO

• Bouillon with liver dumplings
• Wiener Schnitzel with parsley potatoes and mixed salad
• Cinnamon parfait with warm sour cherries

• Noodle soup
• Creamy veal goulash with butter noodles and salad
• Apple pie with whipped cream

• Ham-rusk soup
• Juicy Eszterhazy-style beef roast with ribbon noodles and mixed salad
• Chocolate roulade 

• Cream of potato soup with fresh cress
• Roast neck of pork with dumplings and coleslaw
• Sliced fruit