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STARTERS AND SOUPS
Turnip Cabbages Cubes
Marinated With Gravy Of Birch Juice And Oil Of Lime Leaves
Cold Assorted Platter
Pork Joint | Liptauer Spread | Smoked Sausage | Egg | Horseradish | Bacon | Pickled Gherkins | Alpine Cheese
Slightly Warm Dumpling Filled With Greaves
With Pickled Cabbage With Apples And Meat Gravy
Old Viennese Soup Pot
With Boiled Beef | Viennese Garnish And Various Sorts Of Carrots
Viennese Chicken Cream Soup
Served With Bread Dumpling And Root Vegetables
MAIN COURSES: VEGETARIAN
Steamed Wild Garlic Leaves
With Fried Egg And Mashed Potatoes
Potato Strudel
Served With Garlic-Herb Sour Cream And Fresh Green Salad
Small Dumplings With Cheese
Served With Fried Onions And Lettuce Salad
Traditional Indian Lentil Curry
With Basmati Rice And Vegan Curd Cheese
FISH / MOLLUSC
Filet Of Char
Served With Creamy Polenta | Turnip Cabbage And Sauce With Wild Garlic And Dill
Roasted Vienna Snails (6 Pieces)
Served On Cauliflower Crème | Black Salsify And Black Garlic
MEAT
Medium Grilled Lamb Chops
Served With Pearl Barley Risotto With Wild Garlic
Fiakergulasch
(Beef Goulash With Sausages And Fried Egg) Served With Bread Dumplings And Pickled Gherkins
Viennese Veal Schnitzel
With Parsley Potatoes | Cranberries And Lemon
½ Styrian Style Fried Chicken
With Potato And Endive Salad
DESSERT
Homemade Apple Strudel
With Vanilla Ice Cream
Iced Chocolate Cone
Filled With Eggnog Ice Cream On Stewed Rhubarb
Pastry Cases
Filled With Plum Jam Served With Sugared Poppy Seeds And Liquid Butter