Our Food

Colorful spring salad
with pickled sweet and sour spring vegetables and roasted seeds

Small "plate aspic" of rabbit
with pickled turnips and spring vinaigrette

Baked cream cheese tartlet
with wild garlic and a small radish and herb salad

15,50 €

Stir-fried fjord trout
with baked asparagus on olive soil and lemon-majonaisse

Fried goose liver
with grilled and candied chili rhubarb

Foam soup of Bruchsal asparagus
with potato dumplings

Power broth from Hohenlohe pasture ox
with semolina dumplings and root vegetables

Fried monkfish fillet in asparagus and morel in chervil butter
with potato dumplings

Roasted corn poulard breast in Pinot Noir jus
on spring vegetables and fried Bubesspitzle

Roasted saddle of veal with herb crust au gratin
on shallot and red wine risotto

Roasted saddle of lamb on wild tomato and broccoli
and gratinated Roman dumplings

Fried US shovel cut GOP "Top Blade"
with bacon mayonnaise and steak fries

Portion of Bruchsal asparagus spears with potatoes, Flädle and hollandaise sauce
with small veal escalope
with fried salmon
with smoked and baked ham

26,50 €
32,00 €
34,00 €
32,00 €

Goat's cheese and spinach raviolo
with poached country egg on spinach leaves and pine nuts

24,50 €

Breaded schnitzel from Hällisches Landschwein
with roasted potatoes

Swabian roast beef with onions
in Pinot Noir jus with spaetzle and salad

• Foam soup of Bruchsal asparagus spears with pot dumplings
• Roasted corn-fed poulard breast in Pinot Noir jus on spring vegetables and fried Bubesspitzle
• Rhubarb tiramisu with pistachio sponge cake

• Stir-fried fjord trout with baked asparagus on olive soil and lemon-majonaisse
• Roasted goose liver with grilled and candied chili rhubarb
• Monkfish and spring morel in chervil butter
• Roasted saddle of veal with herb shallot crust au gratin on red wine risotto
• Curd cheese mousse in a May punch with strawberries and woodruff
• or three kinds of Vera's farm cheese

Rhubarb tiramisu
with pistachio sponge cake

Curd mousse in a May punch
with strawberries and woodruff

Variation of homemade sorbets

Creme brûlée and preserved apricots
with Valrhona chocolate sorbet

Three kinds of Vera's farm cheese