Menu Autumn Magic. 3 courses 38,00 4 courses 43,00 5 courses 48,00 (Each choice including pork filet main course and dessert)

Transcription

1 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 of smoked salmon (2, 4) Fried black pudding on pumpkin-apple chutney served with baked potato doughnuts (1, 9) Pork loin under a walnut-cream cheese crust ragout of wild mushrooms, tagliarini (1, 4, 8, 9) Mousse of Valrhona chocolate and ginger served on apple-cranberry stewed fruit (1, 4) 3 courses 38,00 4 courses 43,00 5 courses 48,00 (Each choice including pork filet main course and dessert) Our wine recommendation: 2013 Pinot Blanc, QbA, dry 0.75 l 25,00 Vineyard Jürgen Hofmann, Rhine-Hesse 0.2 l 6, Tempranillo Edulis, QbA, dry 0.75 l 27,50 Bodegas Altanza, Rioja, Spain 0.2 l 7,60 Our digestif recommendation: Morand Williamine 0.02 l 5,00

2 The Starters Glazed figs with creamy goat s cheese served with cranberry espuma (4) 9,50 Fried scallops served on beetroot carpaccio rocket salad froth (4, 11, 14) 15,00 Three kinds of pumpkin on a stand Pumpkin salad with smoked duck breast Shrimps with pumpkin seed pesto and pumpkin soup with truffle sour cream (3, 4) 13,50 The Soup Duhner fish soup, seasoned with aniseed and saffron (2, 3) 9,50 Cream of lobster soup with old cognac (3, 4, 5) 11,00 Truffled soup of moorland potatoes with strips of smoked salmon (2, 4) 7,50 Consommè of grazing beef with porcini mushroom dumplings and vegetable strips (1, 4) 7,50 The Entrée Fried black pudding on pumpkin-apple chutney served with baked potato doughnuts (1, 9) 13,00 Spaghettini with mussels, garlic and cherry tomatoes served with freshly grated Parmesan cheese (1, 4, 9, 14) 14,50

3 The Fish Filet of spined loach fried in brown butter served on tomato Beluga lentils with puree of topinambur (2, 4) 23,50 Tasting portion 16,00 Filet of haddock from spice stock, with Dijon mustard sauce yellow baby carrots and moorland potatoes (2, 4, 12) 22,50 Tasting portion 15,00 Filet of plaice fried in egg batter, served on a bed of root vegetables chives sauce with parsley potatoes (1, 2, 4, 9) 22,50 Tasting portion 15,00 Two kinds, three kinds Roasted fillet of loach, steamed fillet of plaice and baked fillet of coalfish, mashed potatoes as salad with parsley (1, 2, 4, 5, 9, 12, 13) 19,50 Our wine recommendation: 2013 Pinot Blanc, QbA, dry 0.75 l 25,00 Vineyard Jürgen Hofmann, Rhine-Hesse 0.2 l 6, Tempranillo Edulis, QbA, dry 0.75 l 27,50 Bodegas Altanza, Rioja, Spain 0.2 l 7,60 Our digestif recommendation: Morand Williamine 0.02 l 5,00

4 The Meat Slices of dry aged rump steak, served on pumpkin barley risotto shallots-port wine sauce, strips of celery and glazed dwarf tomatoes (4, 5, 9) 26,50 Tasting portion 18,00 Ragout of local venison in cranberry sauce forest mushrooms, served with homemade Spätzle and iceberg salad in sour cream (1, 4, 5, 9) 21,00 Tasting portion 14,00 Pork loin under a walnut-cream cheese crust ragout of wild mushrooms, tagliarini (1, 4, 8, 9) 22,00 Tasting portion 14,50 Roast Cherry-Valley duck on calvados sauce pointed cabbage à la créme and napkin dumplings (1, 4, 9) 24,00 Welcome vegetarians! Leek-bulgur cutlet with pink carrots and potato puree (1, 4, 9) 13,50 Tart of autumnal root vegetables with Morbier au gratin served on Rapunzel salad with a honey-mustard dressing (1, 4, 9, 12) 12,00 Risotto of pearl barley with rocket pesto and poached egg (1, 4, 9) 11,50

5 For the small appetite Roasted Turkey Sandwich Roasted white bread slices filled with roasted turkey breast crispy bacon, cherry tomatoes and with a Pecorino-Mornay-Sauce au gratin (1, 4, 9) 15,00 Smoked potato blini with a salad of fresh North Sea shrimps and sour cream served on autumnal leafy salads in a walnut vinaigrette (1, 4, 8, 9) 14,50 For our little guests Spaghetti in a homemade tomato sauce served with freshly grated parmesan cheese (1, 4, 9) 5,50 Baked chicken crossies, French fries and fresh cucumber (1, 9) 7,50 Five Nurnberg barbecue sausages with potato puree and gravy (4, 5) 7,50 Homemade filet of coalfish fish fingers broccoli and baked potato sticks (1, 2, 4, 9) 7,50 and followed by a scoop of ice cream (Strawberry, chocolate or vanilla ice cream) and a lollipop The Dessert Parfait of caramelised walnuts served on a spicy pear carpaccio (1, 4, 11) 7,50 Mousse of Valrhona chocolate and ginger served on apple-cranberry stewed fruit (1, 4) 7,50 Apple-Macadamia-Crumble with plum-cinnamon creamy ice cream (4, 11) 7,50

6 Hospitality in Lower Saxony Our State Our Cuisine Tender roast Galloway beef in a light red wine sauce served with cabbage vegetables and parsley potatoes (4, 5) Schnitzel from young pork loin with fried egg sour cream sauce, served with baked potato sticks (1, 4, 5, 9) Fish & Chips Baked filet of coalfish with French Fries, apple vinegar (1, 2, 9) Redfish filet fried in the pan, served on turnip vegetables à la crème with moorland potatoes (2, 4) or you choose a tasting portion from our large menu selection!