
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.


CULINARY SPECIAL
Schnitzel fed up
Schnitzel in different variations
of pork and turkey, souffled in clarified butter
with accompanying sauces (hunter's sauce, hot mama), French fries and fried potatoes with bacon and onions. D azu are served with a small salad.
€ 19.80 pp
from 4 people
CULINARY ART - FINE DINE
Kale variations
From October to February
from 2 people
Full of kale
Kassler, cabbage sausage & mustard
Salt potatoes
21.50 euros pp
Dish
Kassler and Kohlwurst & Mustard
Salt potatoes
€ 16.90
At times during these months we also have kale on the weekly menu. Make sure you mention it when you make your reservation.


CULINARY SPECIALS
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
