Culinary calendar
NOVEMBER
Our Culinary calendar takes into account the seasonality and the natural life cycle of the particular ingredients, and therefore, the dishes alter regularly.
The current special offer depends on the inspiration of our chefs, therefore a combination of their creative muse, and of the highest quality and freshness of the food, so that it takes the shortest route to your table.
Marinated venison saddle roast beef with pear chutney and a crunchy French toast
100 g| 12,50 EUR
Pheasant broth with cognac and semolina dumplings
0,25 l| 4,50 EUR
Venison saddle with muschrooms Krupoto (Barleys “risotto”)
150 g |150 g | 24,50 EUR
Wild boar saddle with rosehip sauce with boiled potatoes
200 g |200 g | 16,50 EUR
Deer meat goulash with red wine with bread dumpling and cranberries
200 g |200 g | 14,50 EUR
Venison ragout with mushrooms and home-made Spätzle Noodles
150 g |200 g | 14,50 EUR
Cheese-blueberry cake with fruit jelly
100 g | 4,50 EUR
