Menu

STARTERS
Pork dripping and crackling with onion and apple - 45 sp.
Tender pate with almonds, cranberries and oranges - 65 sp.
Pickled camembert cheese with herbs and served with vegetables - 75 sp.
Sausage with mustard, horse-radish and vegetables - 75 sp.
Green asparagus with a herb sauce, blue cheese and vegetables - 125 sp.
Crispy golden toast with garlic and fresh parsley - 55 sp.
Roast goose liver with basil, almonds and beetroot - 125 sp.
Selection of 6 kinds of cheese served with fresh vegetables - 170 sp.
Smoked meat with horse-radish, mustard, gherkins and vegetables - 150 sp.

COLD HORS D'OEUVRES:
Venison Pâté with Almonds and Cranberries
Cheese Platter
Meat Platter
sausages

HOT HORS D'OEUVRES:
Goose Liver on Basil with Almonds
Toast with Garlic and Red Beans on Bacon

SOUPS
Beef broth with liver dumplings and fresh vegetables - 50 sp.
Garlic soup with roast bread - 45 sp.
Garlic soup with eggs, tender ham, fresh parsley and oven-baked toast with cheese - 95 sp.
Cabbage soup with sausage and sour cream - 55 sp.

POULTRY DISHES
Breaded chicken steak stuffed with piquant blue cheese - 185 sp.
Roast chicken on basil with fresh vegetables - 155 sp.
Roast duck served with bohemian and bacon dumplings and red and pickled cabbage - 335 sp.
Chicken Wiener Schnitzel with an almond crust and served with oranges - 195 sp.
Chicken Wiener Schnitzel with a coconut coating and served with apples - 180 sp.

FISH
Marinated carp on garlic and served with lemon and a fine caraway sauce - 185 sp.
Roast trout with butter, chopped almonds, parsley and lemon - 230 sp.
Roast cod with dried nuts in a zesty sauce - 165 sp.
Roast cod with butter, a garlic caraway sauce and vegetables - 135 sp.

MEAT DISHES
Roast pork with bacon dumplings, pickled cabbage and fried onions - 140 sp.
Beef goulash with onions and fine parsley - 120 sp.
Beef goulash with beer, mushrooms, fresh horse-radish and garlic - 190 sp.
Smoked meat with bacon dumplings, pickled cabbage and fried onions - 145 sp.
Rolled sauerkraut pancake served with smoked meat and vegetables - 165 sp.
Pork medallions with a cranberry and cream sauce - 225 sp.
Golden roast pork knuckle with horse-radish, gherkins and mustard - 360 sp.
Roast pork, smoked meat, fried sausage, bohemian dumplings, bacon dumplings, pickled and red cabbage and roast onions - 295 sp.
Roast pork liver with apples, cranberries and parsley - 140 sp.
Crunchy, fried and marinated pork crackling with garlic, horse-radish, mustard and gherkins - 140 sp.

VEGETARIAN
Omelette with vegetables, herbs, fresh mushrooms and grated cheese - 125 sp.
Piquant millet pancakes with pickled cabbage and roast onions - 115 sp.
German noodles with a delicate mushroom sauce - 115 sp.
Sauerkraut pancakes with golden fried onions, chives and vegetables - 110 sp.
Fried cheese and mushroom skewer served with fresh vegetables - 170 sp.

SALADS
Salad of pickled cabbage with horse-radish and finely chopped parsley - 50 sp.
Small mixed salad of iceberg lettuce, cucumber, carrot, radish and onions - 65 sp.
Large mixed salad of lettuce, cucumber, gherkins, beetroot, radish, onions, leeks, fried parsley and sun-flower seeds - 120 sp.
Large mixed salad with a chicken breast and garlic, fresh vegetables, herbs, a yoghurt dressing and garlic croûtons - 170 sp.
Sticks of fresh vegetables - Cucumber, carrot, radish and cauliflower served with garlic, herbs and a horse-radish dip - 105 sp.

DESSERTS
Flambéed pancakes with fruit, chocolate, whipped cream and nuts - 160 sp.
Small pancakes with a plum jam, cottage cheese and sour cream - 85 sp.
Apple strudel with whipped cream and almonds - 65 sp.
Cream sorbet made from coconut - 145 sp.
Fruit sorbet made from lemon - 115 sp.
millet cake with dried fruits, nuts and whipped cream - 90 sp.
Honey cake with whipped cream and almonds - 80 sp.