Current Menu

4 COURSES

MENU HOMELAND

Marinated Alpine char

with asparagus, Spring herb salad & honey-mustard sauce

2021 Grüner Veltliner Kamptal DAC Langenlois, Christoph Edelbauer Winery, Kamptal, Austria 1/8 l € 6,50

Salzburg pike dumplings & Obsiblue prawns

with pea cream & cauliflower

2021 Weißburgunder DOC Schulthauser, St. Michael-Eppan Winery, Alto Adige, Italy 1/8 l € 9,50

Saddle of young deer

with parsley-potato purée, carrots & morel cream sauce

2020 Morgon AOC Les Charmes, Domaine du Bel-Air Winery, Beaujolais, France 1/8 l € 7,50

Caramelized Kaiserschmarren (Austrian pancake speciality)

with berry ragout & Tahiti vanilla ice cream

2018 Ramandolo DOCG Verduzzo, Az. Agr. Giovanni Dri Winery, Friuli, Italy 0,1  l € 9

Menu price
108
4 COURSES

MENU BRUNNAUER

Beef Tartare of Styria Beef

with quail egg, toast & leaf salad

2022 Blaufränkisch Rosé, Der Elefant im Porzellanladen, Pia Strehn Winery, Burgenland, Austria 1/8 l € 10

Breton lobster

with tomatoes & kohlrabi

2020 Bourgogne Blanc AC, Cachat Ocquidant Winery, Burgundy, France 1/8 l € 10

Turbot

with Cedro-lemon risotto & leaf spinach

2022 Gavi di Gavi Lugarara DOCG, Tenuta di Giustiniana Winery, Piedmont, Italy 1/8 l € 7,50

Blueberry Clafoutis (French cake speciality)

with rhubarb compote & sheep milk-raspberry ice cream

2017 Banyuls, Gérard Bertrand Winery, Languedoc-Roussillon, France 0,1 l € 8

Menu price
135

APPETIZER

Marinated Alpine char
27

with asparagus, Spring herb salad & honey-mustard sauce

Alpine prawns served two ways
29

with avocado & lettuce hearts

Sheep cream cheese from the Abersee region
27

with nuts, braised bell pepper ragout & cress

Beef Tartare of Styria Beef
24

with quail egg, toast & leaf salad

Goose liver served two ways
31

with apricot & brioche

SOUP

Consommé double
9

with butter dumpling & vegetables

Lemongrass-leek soup
17

with scallop

ENTRÉE

Honey-lemongrass quail
25

with Fregola Sarda pasta & artichoke

Breton lobster
65

with tomatoes & kohlrabi

Salzburg pike dumplings & Obsiblue prawns
29

with pea cream & cauliflower

Goose liver speciality
34

with apple-vanilla cream, rum raisins, brioche & meringue

MAIN COURSE

Alpine char
36

with mushrooms & Spring vegetables

Turbot
45

with Cedro-lemon risotto & leaf spinach

Breton lobster
75

with homemade lobster pasta, tomatoes & kohlrabi

Fillet steak of Styria beef
49

with homemade truffle pasta & green asparagus

Châteaubriand of Styria beef for 2 persons
98

with homemade truffle pasta & green asparagus

Lamb from the Tauern region
41

with wild garlic gnocchi & Mediterranean vegetables

Saddle of young deer
47

with parsley-potato purée, carrots & morel cream sauce

Wiener Schnitzel (veal)
33

with parsley potatoes, leaf salad & lingonberries

Veal cutlet
47

with rosemary potatoes, white asparagus & Hollandaise sauce

VEGAN

Spring herb salad
18

with avocado & braised tomatoes

Lemongrass-leek soup
11

Crisp Tempura asparagus
31

with Spring herb sauce

Thyme gnocchi
33

with morel sauce & cress

Lemon mousse tartlet
17

with berries & lemon sorbet

Coffee-chocolate cake
15

with raspberry sauce & strawberry ice cream

DESSERT, ICE CREAM & SORBET

Blueberry Clafoutis (French cake speciality)
16

with rhubarb compote & sheep milk-blueberry ice cream

Dark Valrhona chocolate mousse
19

with chocolate crunch & passion fruit sorbet

Caramelized Kaiserschmarren (Austrian pancake speciality)
15

with berry ragout & Tahiti vanilla ice cream

Pistachio-strawberry cake
16

with sorrel sorbet

Homemade Ice Cream and Sorbet
5,50

Tahiti vanilla ice cream, Almond ice cream, Sheep milk-raspberry ice cream

Vegan strawberry ice cream

Passion fruit sorbet, Sorrel sorbet, Lemon sorbet

CHEESE

Cheese selection
21

A seat at our table

RESERVATIONS

For peace of mind we suggest you call and reserve a table. Book online or give us a call on +43 662 25 10 10

BOOK NOW

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