FOOD

SPECIALITIES
BEER NIBBLES
STARTERS
SOUPS
SALADS
MAIN COURSES
PASTA AND RISOTTO
DESERTS

SPECIALITIES

slowly roasted pork rear chain ribs in our chilli-honey marinade with freshly baked baguette, cheese sauce, spicy vegetable salsa and vegetable fries or roasted potato in sour cream with sour cream, Chedar cheese and roasted bacon, chilli pepper and BBQ sauce

with freshly grated horseradish, mustard, pickled vegetables and sour cabbage

red cabbage with apples, homemade pretzels and bread dumplings

marinated in sweet chilli, Coleslaw salad and toasted baguette

SPECIAL BEER NIBBLES

with quail eggs, capers, toasted bread and garlic

from potatoes and root vegetables with cheese sauce and vegetable spicy

baked and poured into lard with ginger Cornichons cucumbers, fresh shallots and toasted bread

BEER NIBBLES

with a hot meat mixture and cheese

with fresh apple horseradish, mustard, toasted bread

with jalapeños pepper and garlic, roasted rucola and toasted bread

served on a plank with mustard, grated horseradish, onion and fresh bread

on salad of red cabbage and fresh horseradish with a toasted bread

STARTERS

with avocado, mustard – dill dip, toast from white bread

with roasted pine nuts, goat cheese and a toast of white bread

with rosemary on roasted apple ragout with chilli and toasted baguette

prepare fresh sirloin with basil pesto and freshly baked white baguette with herb butter

SOUPS

with puff pastry grissini 

with root vegetables and liver dumplings

SALADS

marinated with maple-apple dressing, with orange, grilled Brie cheese and roasted pine nuts

with sliced roasted mature Uruguay beef stew and honey-balsamic dressing

with avocados, served on a mixture of Roman and roso salads marinated with carrot-ginger dressing, carrot, pumpkin and sesame seeds

with grilled pieces of chicken breast – Roman leaves, anchovy dressing, white bread rolls, bacon chips, parmesan

with feta cheese and fresh basil, spices, virgin olive oil, balsamic reduction with lemon and sesame

MAIN COURSES

on glazed vegetables with potato tartiflets and strong cognac sauce

with glazed carrot, celery purée, port sauce with raisins and roasted grenails with pickled shallots

garlic, boletus tomatoes and bacon chips on Parmesan leaf spinach and rosemary jacked potatoes 

slowly stewed in red wine with leaf lettuce and fried bacon dumplings

roasted in tortilla, potato tartiflete and wild mushrooms

fried in lard, served with mashed potatoes and small cucumber salad with sour cream

with cranberries and variations of home-made dumplings

roasted butter bulb with cheddar cheese, lettuce, mayonnaise, tomato, roasted bacon, cucumber, farm fries and salad Coleslaw

roasted butter bulk, jalapeno bacon jam, emmental cheese, chipotle mayonnaise, caramelized onion, farm fries and salad Coleslaw

roasted butter bulk, coleslaw salad, bacon chips and farm fries

PASTA AND RISOTTO

with a parsley softened by butter and parmesan

on red wine, with fried rucola, soaked in butter and parmesan cheese

with parsley and gorgonzola

DESSERTS

with caramelized pear, walnuts and rum raisins

with homemade strawberry sorbet

with forest fruits

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