Seasonal menu

Curry-Pumpkin Soup
with roastet Pumpkin seed and fried scallop
10,50
Venisson-Consomme
with fried venisson filet and veggi brunoise as inlet
11,50
Tarte Tartin
with sorbet of apple, and apple nut honey chutney
13,50
Braised venisson "Sauerbraten" style
with apple red cabbage and fried bread dumplings
27,50
Ragout of young wild boar
with braised peppers and creamy pappardelle
25,50
Crunchy fried filet of lake constance cisco
with veggy-barley risotto, horseraddish and spring onions
19,50
Fried venison medaillons
with sauteed mushroom and spaetzle on madeira-cowberry sauce
27,50
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