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.
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
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
Quince and honey tart I goat cheese foam I walnut crumble
For more details cklick HERE.
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 &
+49 30 200086-0