The Culinary Art Hotel

KLASSIK LUNCH

asparagus

Variations

From April to June

Full of asparagus

German asparagus (1st choice) as much as you can eat, homemade hollandaise sauce and clarified butter.
Seasonal prices

to:

• Raw ham + €

• Breaded schnitzel + €

• Fine chicken breast + €

• Medallions of salmon fillet + €

• Argentinean cattle steak + €

• Beef fillet steak + €

You will find asparagus as a dish on our weekly menu during this period.

filet Wellington

"Wellington" beef fillet

Farce of mushrooms, herb char and bacon baked in herb crepe and puff pastry

with seasonal vegetables and potato tree cake

€ 35.90 pp

Duroc pork fillet "Wellington"

Farce of mushrooms, herb char and bacon baked in herb crepe and puff pastry

with seasonal vegetables and potato tree cake

€ 29.90 pp

From 4 people

Order this

Beef consomme with insert € 6.50 pp

Crepe Suzette prepared at the table € 14.50 pp

CULINARY ART - FINE DINE

Wild enjoyment

Saddle of venison or venison fried in one piece

and carved at the table

served with sautéed pineapple with melted “Lardo di Colonata” and Brussels sprouts, served with a gratin of apple and Sieglinde potato

€ 48.50 pp

Roe or deer back

with walnut crust, casis sauce, chestnut gratin and serving dumplings filled with winter fruit

€ 34.50 pp

FROM 4 PERSONS - DEER OR DEER