Current Menu

4 COURSES

MENU HOMELAND

Alpine char served two ways

with avocado & lettuce heart

2023 Grüner Veltliner Wachau DAC Federspiel, Ried Poigen
Bergkirchner Winery, Wachau, Austria 1/8 l €  7,50

Salzburg Bratwurst (fried sausage speciality)

with Périgord truffle savoy cabbage in cream

2019 Chardonnay Reserve, Ried Fuchaberg
Müller Winery, Kremstal, Austria 1/8 l € 14

Pike perch fillet

with chanterelle mushrooms, artichoke & wild-grown broccoli

2020 Sauvignon Blanc Vulkanland Steiermark DAC, Ried Neusetzberg
Krispel Winery, Straden, Austria 1/8 l € 12
OR
2020 Le Mesnil AOP Coteaux Champenois
Bruno Paillard, Champagne, France 1/8 l € 30

Blackberry tartlet

with caramelized white Valrhona chocolate
& sheep milk-blackberry ice cream

2022 Beerenauslese RED
Tschida Winery, Illmitz, Austria 0,1 l € 8,50

Menu price
115
4 COURSES

MENU BRUNNAUER

Summer salad with Salzburg prawns,

tomato & caramelized watermelon

2022 Riesling Traisental DAC, Engelberg
Ludwig Neumayer Winery, Traisental, Austria 1/8 l € 9,50

Fried goose liver

with celery purée & apricot

2019 Rotgipfler Tradition
Josef & Jana Piriwe Winery, Thermenregion, Austria 1/8 l € 8,50

Fillet steak of Styria Beef

with homemade Périgord truffle pasta & carrots

2017 Domaine L‘Hêtre
Côtes de Castillon, Bordeaux, France 1/8 l € 17
OR
2018 Chianti Classico DOCG Filetta di Lamole
Az. Agr. Fontodi, Tuscany, Italy 1/8 l € 18

Mozart Dome

with pistachio ice cream

Dow’s 10 year old Tawny Port
Vila Nova de Gaia, Portugal 0,1 l € 13

Menu price
139

APPETIZER

Alpine char served two ways
29

with avocado & lettuce heart

Summer salad with Salzburg prawns,
33

tomato & caramelized watermelon

Marinated Black Angus Beef
29

with artichoke, bell pepper & wild herb salad

Beef Tartare of Styria Beef
26

with quail egg, toast & leaf salad

Veal carpaccio & goose liver praline
33

with port wine fig & frisée salad

SOUP

Consommé double
9

with butter dumpling & vegetables

Yellow bell pepper cream soup
14

with crayfish

ENTRÉE

Salzburg Bratwurst (fried sausage speciality)
26

with Périgord truffle savoy cabbage in cream

Fried goose liver
31

with celery purée & apricot

Zaren salmon
43

with Imperial Gold caviar, sauerkraut & bacon

Scallops
29

with pea cream & cauliflower

MAIN COURSE

Pike perch fillet
47

with chanterelle mushrooms, artichoke
& wild-grown broccoli

Atlantic turbot & Salzburg prawns
51

with tomato risotto & Summer vegetables

Breton lobster Thermidor
85

with lobster rice & leaf spinach

Lamb from the Tauern region
47

with olive-potato purée & braised vegetables

Fillet steak of Styria Beef
55

with homemade Périgord truffle pasta & carrots

Châteaubriand of Styria Beef for 2 persons
110

with homemade Périgord truffle pasta & carrots

Wiener Schnitzel (veal)
35

with parsley potatoes, leaf salad & lingonberries

Breast of guinea fowl
39

with boletus mushroom risotto & green asparagus

VEGAN

Yellow bell pepper cream soup
12

with cucumber

Summer salad
18

with tomato & caramelized watermelon

Chanterelle mushrooms
33

with potatoes & herbs

Périgord truffle pasta
35

with truffle sauce & green asparagus

Peach tart
19

Tahiti-vanilla ice cream, Sorrel ice cream, Pistachio ice cream, Sheep milk-blackberry ice cream

Vegan chocolate ice cream

Vervain sorbet, Lemon sorbet, Mango sorbet

DESSERT, ICE CREAM & SORBET

Apricot ice parfait
20

with Breton pastry & saffron-vanilla cream

Passion fruit crème brûlée
18

with chocolate wafer & mango sorbet

Mozart Dome
25

with pistachio ice cream

Blackberry tartlet
19

with caramelized white Valrhona chocolate
& sheep milk-blackberry ice cream

Homemade Ice Cream and Sorbet
8

Tahiti-vanilla ice cream, Myers’s rum ice cream, Pistachio ice cream,
Sour cream-passion fruit ice cream, Sheep milk-blueberry ice cream,
Vegan strawberry ice cream

Red currant sorbet, Lemon sorbet, Cherry sorbet, Orange-Aperol 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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