Flavour Weinbar Restaurant

Mixed leaf salad with homemade balsamic dressing.

Salad of papaya and avocado, served with fried shrimp.

Fried goose liver with apple chutney and brioche.

Fried calamaretti on a cream of peas and mint.

Mousse of organic sheep fresh cheese with beetroot and horseradish.

Tuna-Tataki with Wakamealgen und Sesam.

Three scallops with spring onions and tomatoes, gratinated with breadcrumbs.

Fried zander fillet on beetroot risotto with horseradish foam.

Veal loin Cordon Bleu fried in clarified butter with parsley potatoes and cranberries.

Braised veal cheeks with celery puree and spinach.

Beetroot risotto with feta.

Venison ragout with bread dumpling and red cabbage.

Organic Bouchot mussels in a broth of coconut, coriander, lemongrass and white wine.

Organic Backhendl fried in clarified butter with potato salad and tartar sauce.

Simmental beef fillet with bacon green beans, pepper sauce and mashed potatoes.

Dark chocolate cake with berry ragout and vanilla ice cream.

Caramel ice cream with egg liqueur.

Marillenpofesen with cinnamon sugar and caramel ice cream.

Lemon or blackcurrant sorbet with vodka or Prosecco.

Cheese variation of cow, sheep and goat with fig mustard.