gin, vodka, vermouth white, lemon zest 10,5 gin, vermouth red, Campari 9,5 Campari, vermouth red, soda 8 cassis, champagne 13,5
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- Ross Barton
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1 MENU
2 BUBBLES Riesling Sekt, Emil Bauer & Söhne, Pfalz 0,1 l 6 Veuve Clicquot brut 0,1 l 11,5 Veuve Clicquot rosé 0,1 l 13,5 VODKA Ketel One 4 cl 6,5 Belvedere 4 cl 9 Kauffmann soft 4 cl 11,5 APERITIF COCKTAILS Vesper gin, vodka, vermouth white, lemon zest 10,5 Negroni gin, vermouth red, Campari 9,5 Americano Campari, vermouth red, soda 8 Kir Royal cassis, champagne 13,5 Champagne cocktail brandy, angostura, sugar, champagne 14,5 Port & tonic white port, dry tonic 8,5 SHERRY & PORT Williams & Humbert Collection Manzanilla, dry 5 cl 5 Williams & Humbert Collection Amontillado, medium 5 cl 5 Williams & Humbert Collection Olorosso, medium 5 cl 5 Niepoort Dry White 5 cl 5
3 DAILY RECOMMENDATIONS Burrata Mozzarella tomatoes basil olive oil 16,5 Napkin dumplings chanterelles in chive cream 18,5 Green & white asparagus salad lemon vinegar dressing smoked salmon potato pancake honey mustard dill sauce 22,5 Beef Stroganoff sliced beef fillet in vodka cream mushrooms beetroot mustard mashed potatoes 23,5 Veal sirloin steak, grilled medium chanterelles in chive cream carrots tagliarini 26,5 U.S. Rumpsteak 300g spicy relish Belgian fries herb butter tomato salad 39 WINE RECCOMENDATION White 2016 Grüner Veltliner, Fass 4, Domaine Ott, Wagram 0,2l 11, Weißburgunder/Chardonnay, Wittmann, Rheinhessen Riesling Pur Mineral, Fürst, Franken 43 Rosé 2016 Miraval Rose, Miraval, Provence 39 Fl.
4 SOUPS Beef consommé noodle strips 7,5 Chanterelles cappuccino 9 APPETIZERS; SALAD AND MORE Oysters Fine de Claire red wine vinegar pumpernickel one oyster 4 ½ dozen 21 Handkäs with music marinated regional Hessian cheese with vinaigrette coarse brown bread butter 5 Pimientos de Padron coarse sea salt 7 Frankfurter Handkäscrostinis crostinis regional German cheese with radish & shallots 8,5 Arugula salad balsamico dressing dried tomatoes roasted pine nuts Grana Padano 11,5 Himmel und Erde Heaven and Earth pan fried blood sausage roasted onions mashed potatoes apple compote 15 Wild herb salad gratinated goat cheese rosemary blossom honey 16 Tagliarini Tartufo tagliatelle pasta in a truffle cream sauce shaved truffle as an appetizer 19,5 as a main course 24,5 Piemontese Beef Carpaccio arugula salad balsamic vinegar roasted pine nuts a parmesan chip 21,5 Spinach salad avocado mango pomegranate grilled gambas in a lime ginger dressing 21,5
5 FISH North Sea plaice Finkenwerder style bacon shrimp dill potatoes cucumber salad 22,5 Pike perch chanterelles green asparagus lemon sauce risolee potatoes 24,5 For 2 people Whole turbot out of the oven carrots spinach dijon mustard sauce mashed potatoes p.pers. 36 MEAT Tartar Classic tartar from beef fillet egg yolk sardines capers onions served with dark bread butter as an appetizer 19,5 as a main course 24,5 Cordon Bleu panèd pork filled with ham & cheese fried potatoes 18,5 Prime boiled beef horse radish sauce or traditional Grie Soß sautéed vegetables parsley potatoes 19,5 Veal Schnitzel Frankfurt Style traditional Grie Soß pan fried potatoes 19,5 Kidneys in a Dijon mustard sauce carrot vegetables mashed potatoes 19,5 Wiener Schnitzel The Original veal escalope cranberries pan fried potatoes 23,5 Black angus sirloin pepper crust pepper cognac sauce sugar snap beans pan fried potatoes 24,5 Swabian fried sirloin steak with onions homemade spätzle green salad 24,5 Veal chop, grilled medium piementos de padron aubergine zucchini bell pepper mashed potatoes with chorizo 39
6 APPLE WINE Weinkelterei Stier Hausschoppen 0,25 l 2,5 Bembel 4er 1,0 l 8,5 Bembel 8er 2,0 l 17 BEERS Binding pils on tap 0,3 l 3,5 Schöfferhofer wheat beer on tap 0,5 l 5 Schöfferhofer wheat beer non alcoholic 0,5 l 5 Clausthaler extra herb non alcoholic 0,33 l 3,5 Kühnes Blondes, Craft Beer 0,33 l 6 SOFTS Selters La Culinaria sparkling, medium, non sparkling 0,25 l 3,5 0,75 l 8,5 Coca Cola 1, 3, Coca Cola zero 1, 3, 4, Fanta 1, 4, Sprite 0,2 l 3,5 Thomas Henry Bitter Lemon 1, 2, Ginger Ale 1 0,2 l 3,5 Aqua Monaco Tonic Water 2 0,23l 3,5 Karamalz malt beer 0,33 l 3 Bionade elderberry, ginger orange 0,33 l 4,5 Red Bull 0,25 l 5,5 Stier apple juice or spritzer, unfiltered 0,25 l 3,5 Rapps juices orange, cherry, banana, pineapple, passionfruit, blackcurrant, cranberry, tomato 0,2 l 3,5 San Bitter 0,1 l 4,5 Freshly squeezed orange juice 0,2 l 5 All prices include tax and service 1 dye, 2 quinine, 3 containing caffeine, 4 sweeteners
Big Farmer breakfast with small salad bouquet 8,50. Small sweet breakfast 6,00. Large sweet breakfast 9,50. Small Wake up!
BREAKFAST Bavarian veal sausage breakfast with oven-fresh pretzel 7,50 2 mild spiced veal sausages with butter and sweet mustard Big Farmer breakfast with small salad bouquet 8,50 Potato, bacon, onion
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Starters Double enjoyment Starter platter for two prawn skewer 4, 6, 3 chicken wings, 2 chorizo slices, 2, 50 g Halloumi barbecue cheese, pimientos de Padrón, 2 x garlic bread, salad mix 4, Aioli Soups
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Beer Spirits Gilden Kölsch 0,2 l 1,80 Schöfferhofer 0,5 l 4,70 wheat beer Jever Fun non-alcoholic 0,33l 3,50 Non-alcoholic beverages Zims Table Water 0,3 l 2,50 Zims Still Table Water 0,3 l 2,50 Selters
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beverage enhancements WELCOme COCKtaILS Served Upon Arrival $10 club manhattan Woodford Reserve Bourbon, Carpano Antica Vermouth, Nonino Amaro, Rosemary, Grapefruit, Peppercorn Bitters Cucumber Gimlet
More informationSOUPS ASSORTED STARTERS
SOUPS Soup pof the day 3,20 Tagessuppe With semolina dumpling, sliced pancakekes Tomato Cream Soup 4,50 Tomaten Creme Suppe Old Vienna Stock pot 5,50 Alt Wiener Suppentopf With beef, vegetables and noodles
More informationThe late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell
The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette
More informationWEEKLY MENU. FRIDAY, 16 March 2018 Cream soup of leek A, G, I Fish strudel with dill-creamsauce and parsley potatoes A, G, D, I, C.
WEEKLY MENU FRIDAY, 16 March 2018 Cream soup of leek A, G, I Fish strudel with dill-creamsauce and parsley potatoes A, G, D, I, C 16,90 per Person SATURDAY, 17 March 2018 Hungarian cabbage soup A, G, I
More informationWelcome to Restaurant Odenwaldblick Family tradition since 1957
Welcome to Restaurant Odenwaldblick Family tradition since 1957 Thank you for spending your valuable time with us. We only serve fresh, home-made delicacies that will surprise you. You ll?ind the our dishes
More informationA Hearty welcome! With Bavarian Hospitality our cordial staff looks forward to serving you ~~~
A Hearty welcome! With Bavarian Hospitality our cordial staff looks forward to serving you Seasonal dishes with organic ingredients produced mainly from the local Bamberg region Traditional Franconian
More informationHOURS 12PM I 1.45PM. CLOSE ON SUNDAY Opened on request. Information at the reception.
OPENING HOURS LUNCH DINNER 12PM I 1.45PM 7PM I 9.15PM CLOSE ON SUNDAY Opened on request. Information at the reception. «We prefer to have a product temporary out of stock, rather than choosing a lower
More informationAppetizers lunch. Truffle fries 5,00 Fresh fries with truffle mayonnaise and Grana Padano
Appetizers lunch Hereby the menu with the listed allergens, nevertheless we always advise you to pass on your allergies to us so that the chef can carefully handle your request. Olive selection 3,50 Mix
More informationConsommé with sliced pancakes with herbs 4,00. Tomato soup 4,20. Cucumber cream soup 4,20
Soups Consommé with sliced pancakes with herbs 4,00 Tomato soup 4,20 Cucumber cream soup 4,20 Fish-soup 6,80 strips of trout, salmon and root vegetables with garlic baguette Starters Small salad with strips
More informationMEALS AND DRINKS MENU
MEALS AND DRINKS MENU Cold starters COLD STARTERS 120 g Beetroot carpaccio with feta cheese served with grilled ciabatta 110 g Smoked salmon tartare with toasted bread 110 g Mozzarella with tomatoes &
More informationwith Family Simonitsch & Westreicher
Modern and nutritional recipes from our neighbouring countries as well as our native East-Tyrol are reflected in our kitchen philosophy. The kitchen brigade under the leadership of Christian Flaschberger
More informationand bone marrow dumplings, or black pudding mousse in egg battered toast
Appetizer all products are homemade Home Smoked Salmon Smoked with beechwood and wild juniper berries Graved Salmon Marinated with fresh dill and mustard seeds Warm smoked filet of Char Horseradish cream
More informationTafelspitz soup (of boiled topside of beef) with three different additions 6,00. Chanterelle cream soup with herb croutons
Starters & Salads Tafelspitz soup (of boiled topside of beef) with three different additions 6,00 Chanterelle cream soup with herb croutons Mixed salad from the weekly market Iceberg lettuce with Caesar
More informationALL DAY DINING. Available from 12 pm to 11 pm SOUP AND SALADS SOUP OF THE DAY BURRATA. Heirloom tomatoes, basil pesto with pomegranate vinaigrette
ALL DAY DINING Available from 12 pm to 11 pm SOUP AND SALADS SOUP OF THE DAY 160 BURRATA Heirloom tomatoes, basil pesto with pomegranate vinaigrette 240 SCOTTISH SMOKED SALMON Baguette and ginger soya
More informationAPERITIF RECOMMENDATION Goldener Hirsch Cuvee sparkling wine L 0,1 l 6,60 Champagner Moet & Chandon Imperial Brut L 0,1 l 16,50
WEEKLY MENU FRIDAY, 30 March 2018 Cream soup of tomato A, G, I, L Vegetable casserole with herb sauce 15,30 per Person SATURDAY, 31 March 2018 Clear soup with fried batter pearls Escalope of pork in mushroom-cream-sauce
More informationThe Spring Menu. by Claus-Peter Lumpp ***
The tasting menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Carpaccio of Norway lobster with saffron mousse, sautéed Norway lobster and tabbouleh salad Fried goose foie gras with rhubarb
More informationCatriona, Jean-Michel and the team welcome you to L Artichaut, Edinburgh s newest vegetarian restaurant.
Catriona, Jean-Michel and the team welcome you to L Artichaut, Edinburgh s newest vegetarian restaurant. Whether you are vegetarian or not, we hope that you will find our menu unusual and stimulating.
More informationSTARTER OYSTERSHOOTER 4.50 MISO SOUP 4.50 EDAMAME 7.50 L.A. SALAD 9.50 VEGETABLES TEMPURA 9.50 CHICKEN SKEWER YAKITORI 9.50
STARTER OYSTERSHOOTER 4.50 MISO SOUP 4.50 EDAMAME 7.50 L.A. SALAD 9.50 with avocado,sesamechips and american dressing VEGETABLES TEMPURA 9.50 CHICKEN SKEWER YAKITORI 9.50 POTATO WILD GARLIC SOUP 10.50
More informationLUNCH DISHES. Served between 11.00am and 17.00pm. Salad of baby spinach with an in sesame breaded brie 12,50 and a foam of roasted bell peppers
LUNCH DISHES Served between 11.00am and 17.00pm Salads Salad of baby spinach with an in sesame breaded brie 12,50 and a foam of roasted bell peppers Sweet and sour salad with a choice of: 14,50 Pan fried
More informationMenu Autumn Magic. 3 courses 38,00 4 courses 43,00 5 courses 48,00 (Each choice including pork filet main course and dessert)
Our Four-Season Menu Autumn Magic Aperitif recommendation:: Twisting Aperol 0,1 l 4,90 Glazed figs with creamy goat s cheese served with cranberry espuma (4) Truffled soup of moorland potatoes with strips
More informationSay yes. VIENNA HOUSE ANDEL S CRACOW ul. Pawia 3, Kraków, Polska
Say yes VIENNA HOUSE ANDEL S CRACOW ul. Pawia 3, 31-154 Kraków, Polska +48 12 66 00 100 info.andels-cracow@viennahouse.com WEDDING OFFER Wedding party price includes: Consultations and professional assistance
More informationSTARTERS TARTAR BAVARIAN BEEF / TRUFFLE CREAM 18 CARPACCIO SALADS SMOKED TROUT GRAIN SALAD WITH PAN FRIED CHICKEN / PUMPKIN SEEDS 18
STARTERS TARTAR BAVARIAN BEEF / TRUFFLE CREAM 4 14 15 KUFFLER BROTZEIT BAVARIAN BACON / SMOKED LAMB SAUSAGES SMOKED DUCK BREAST / RADISH / OBAZDA / CHIVE BUTTERED BREAD 19 CARPACCIO BAVARIAN BEEF / ROCKET
More informationSoups. Salad. Beef broth soup, served with a savory herbed crepe 4,60. Beef broth soup with swabian dumplings (Maultaschen) 5,20
Soups Beef broth soup, served with a savory herbed crepe 4,60 Beef broth soup with swabian dumplings (Maultaschen) 5,20 Tomatocremesoup 4,80 with a housemade Basilpesto Appetizers Animal lard with bread
More informationBottle Glass CHAMPAGNE & SPARKLING WINE
Bottle Glass CHAMPAGNE & SPARKLING WINE Moet & Chandon Brut Imperial, France 10,500 Pitars Prosecco Millasimato, Italy 3,550 Follador Prosecco Treviso Extra Dry, Italy 2,850 Chanceux Brut, France 2,250
More information-You should give this a try -
Aperitifs: Sherry: dry 5 cl 3,20 medium 5 cl 3,20 cream 5 cl 3,20 Vermouth: Martini, white 5 cl 3,00 Martini, red 5 cl 3,00 Martini, dry 5 cl 3,00 Campari: Soda 4 cl 3,80 Orange 4 cl 4,70 Campari: (non-alcoholic)
More informationCaramelized Beetroot Blue cheese, pears, citrus segments, walnuts & a balsamic vinegar reduction
APPETIZERS Caramelized Beetroot Blue cheese, pears, citrus segments, walnuts & a balsamic vinegar reduction Calzone stuffed with Parmesan, Bulgarian Cheese & Spinach Eggplant tehina, fresh vegetables &
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