APERITIF SOUPS & STARTERS. lime juice, Pimms Liqueur and Ginger Ale

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Isaac Walsh
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1 APERITIF Pimms Red Berry Ginger lime juice, Pimms Liqueur and Ginger Ale 7,90 /0,2 l SOUPS & STARTERS Cream soup of Tönninger shrimps seasoned with cognac 8,20 with North sea shrimps dill and cream Cream soup of Hokkaido pumpkin with ham from Basedahl 7,70 own seeds and oil Cream soup of ceps and chestnuts 9,80 with roasted brest of pheasant and truffle butter croutons Alloyed essence of deer from local hunting 8,20 with dumplings of pistachios and autumnal vegetables Fallow deer s liver from local hunting 13,50 with crispy breading cream of sweet corn sauteed celery Homesmoked ham of fallow deer s haunch from local hunting 14,80 with soft cheese from farm Backensholz walnut oil, cranberries

Plaice from the Baltic sea with shrimps of the North Sea and bacon 22,50 melted butter potatoes with fennel and parsley FISH Fillet of pike-perch fried in thyme butter 24,50 white wine sauce sautéed

2 Plaice from the Baltic sea with shrimps of the North Sea and bacon 22,50 melted butter potatoes with fennel and parsley FISH Fillet of pike-perch fried in thyme butter 24,50 white wine sauce sautéed spinach leaves risotto with stone mushrooms Schleswig s fish plate 23,50 fried fillets from pike-perch, salmon and codfish white wine sauce with shrimps seasonal vegetables and fried potatoes Young herring bonne femme 16,50 with apple-onion sauce, salad bouquet fried potatoes or buttered black bread Fillet of mullet fried in fennel butter 22,50 crab butter sauce sautéed chanterelles and leek tagliatelle with Parmesan. Our recommendation to our fish dishes: 2016er Merlot Blanc de Noir 7,90 /0,2l quality wine, dry winery Christian Bamberger Rheinhessen/Bad Sobernheim The Blanc de Noir convinces with a subtle aroma, combining fresh citrus with juicy, subtle berry fruit. On the palate, the wine shows melt and fullness, a touch of fruit sweetness and a pleasantly integrated acidity.

MEAT DISHES Steak plate Olearius 24,50 medallions from cattle back, pork and poulard breast gravy with Sauce Bernaise roasted mushrooms seasonal vegetables, fried potatoes Rump steak of Husum beef

3 MEAT DISHES Steak plate Olearius 24,50 medallions from cattle back, pork and poulard breast gravy with Sauce Bernaise roasted mushrooms seasonal vegetables, fried potatoes Rump steak of Husum beef with herb butter and horseradish 200g 27,50 250g 32,50 Rump steak of Husum beef Strindberg under the onion-mustard crust 200g 28,00 250g 33,50 Rump steak of Husum beef gratinated with Friesisch Blue from organic farm Gut Backensholz 200g 29,00 250g 34,50 All Rump steaks served with: stewed onions and mushrooms, fried potatoes and HEIMATGENUSS MENU Cream soup of celery and apple with baked beetroot and home roasted deer ham *** Variation from Galloway Short fried filet and braised shoulder soft as butter sauce gravy with pearl onions sauteed Autumn vegetable mashed potatoes and nutmeg *** Crème brulee of elderflower and vanilla Flensburger Rumfruits and homemade chocolate icecream with orange aroma 48,50 per person

4 33,50 per person Pot roast of roebuck 23,50 gravy with hedgehog mushrooms and crème fraîche sautéed root vegetables fried potato patties MEAT DISHES Chest and thigh of Farm duckling 23,50 gravy with colored pepper and oranges Brussels sprouts with buttered breadcrumbs mashed potatoes and celery Parisian pepper fillet steak of Husum beef flambéed on the table for two people per person 39,50 gravy with colored pepper and crème fraîche sautéed stone mushrooms and chanterelles broccoli with almond butter mashed potatoes and pumpkin Husumer roast beef, cold 17,50 medium roasted with sauce remoulade and pickled cucumber fried potatoes and Homemade pickled pork 17,50 in spicy jelly, red onions fried potatoes and mustard Escalope Holstein 26,50 veal escalope fried in bread crust with fried egg, Baltic Sea salmon on toast with horseradish green beans and fried potatoes Baron of Holstein got served starter and main course at the same time on one plate, because as a Prussian official he had not enough time for lunch. Meanwhile his creation is a culinary classic. Our recommendation to our meat dishes: 2015er Kaiken Malbec 7,50 /0,2 l 90% Malbec, 10% Cabernet Sauvignon Weingut Montes Argentinien/Mendoza

5 Deep purple color, bouquet of blueberries, black currant, fine grades of dark chocolate, tobacco and coffee: SALAD Seasonal salad 8,50 Composed by yourself at the buffet. Please help yourself with homemade salad, leaf salads and a choice of vinegars and oils standing at the buffet FOR VEGETARIENS Homemade wholemeal pasta with the flour from the historic mill Nicola in Schleswig 19,50 sautéed mushrooms marinated arugula and roasted macadamia nuts Spicy Kaiserschmarrn of pumpkin with nut butter 21,50 green asparagus sautéed chestnuts and stone mushrooms in light cream with homemade raw milk cheese Schnitzel of sweet potatoes 19,50 with melting tomatoes, avocado, almonds and marinated spinach leaves

6 Variation of Williams pear 14,50 boiled in elderberry juice mash of star anis and tonka bean homemade ice cream with white chocolarte and licorice DESSERT Crème brûlée of Tahitian vanilla 10,50 Flensburg s rum fruits raspberry ice cream and meringue Homemade raw milk cheese by our chef de cuisine Matthias Baltz cows 12,50 with fig mustard, rose jelly, fruits, bread and butter Scheibel Williamsbirne 4,40 /2cl A stimulating pear aroma, which hardly leaves place for the light vanilla and honey tone. A light nutmeg tone joins into one trace lime and an appeal of mature honey melons. From Schleswig-Holstein from the Dolleruper distillery, fine fruit brandies: Dolleruper Dolvados Dolleruper Waldbeerenbrand 4,20 /2cl 4,20 /2cl

Appetizers One Backensholzer goat cheese medallion fried in bacon 8,50 Fried scallop 11,90 Marinated Salmon 10,80 Fresh fried mushrooms 7,20

Appetizers One Backensholzer goat cheese medallion fried in bacon 8,50 served on salad with vinaigrette Fried scallop 11,90 with bacon and salad of lenses und Apple Marinated Salmon 10,80 with honey mustard