Our Autumn Menu

Even if the days become shorted and colder in autumn, nature can still offer culinary delights: vegetables, nuts, venison. With five course we present the best that our region has to offer in this season and we surprise with uncommon flavours and creative dishes for example our barley salad, which we serve with a juniper jelly, parsnip straw and caramelized mustard. We also created a dish with tartar of venison with mushroom dashi, Jerusalem artichoke cream and vinegar plum. Even for our vegetarian guests the stroll through our region can be enjoyed.

 

STARTER

Barley salad I juniper jelly I straw of parsnip I caramelized mustard

INTERMEDIATE COURSE I

Marinated trout I beetroot I sautéed brussel sprouts leaves I nougat chip

INTERMEDIATE COURSE II

Tartar of venison I mushroom Dashi I cream of Jerusalem artichoke I vinegar plum

MAIN COURSE

Saddle of deer I mashed pumpkin I glazed chestnut I deep-fried potato

MAIN COURSE I VEGETARIAN

Porcino I gout weed I mashed pumpkin I glazed chestnut I potato deep-fried potato

DESSERT

Quince and honey tart I goat cheese foam I walnut crumble

 

For more details cklick HERE.

CONSULTING IS
THE STARTER

Whether tasty snacks for a meeting, delicious finger food, a successful coffee break or an impressive dinner – the right advice and consulting at the beginning is highly important. Simply call us or send a mail.

 

Our Chefs de cuisine

André Steuer &
Wolfgang Keller

+49 30 200086-0

catering@axica.de