Cold Dishes a Warm Bite

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COLD DISHES BEEF TARTARE (180 Gr.) ACGMO PARSLEY BUTTER HOMEMADE BRIOCHE BREAD LAGREINREDUCTION 17 EURO MIXED COLD HOUSE BOARD BACON ‘KAMINWURZE’ (TYPICAL SAUSAGE) LOCAL CHEESE ‘SHAKED BREAD’ GA HORSERADISH 14 EURO SOUTHTYROLEAN BACON A ‘SHAKED BREAD’ HORSERADISH 9 EURO A WARM BITE – OUR SOUPS SWEET POTATO CREAMSOUP ABDG GRILLED RED PRAWN DILLOIL 8 EURO TASTY MEAT BROTH OPTIONAL WITH: ACLG THIN OMLETTE STRIPES 5,50 EURO CAGL HOMEMADE SPECK DUMPLING 6,5 EURO ACG HOMEMADE CHEESEDUMPLING 6,5 EURO FIRST COURSE HOMEMADE RAVIOLI ACG SPINACH RICOTTA HAZELNUT BUTTER 12 EURO MACCHERONI ‚ALLA PASTORE’ AG MEAT RAGÙ CHAMPIGNON HAM CREAM 9 EURO HOMEMADE CHEESEDUMPLING ACG CABBAGE SALAD BACON 11 EURO HOMEMADE PUMPKIN RAVIOLI CAG BELLY BACON CREAM REDUCTION 13 EURO “LAMM‘S TYROLEAN TRIO“ ACGH (SPINACHDUMPLING CHEESEDUMPLING RAVIOLI STUFFED WITH SPINACH) 13 EURO G SALAD FROM BUFFET 4,90 EURO GLUTENFREE: WE HAVE GLUTENFREE SPAGHETTI OR MACCHERONI FOR AN AMOUNT ABOUT OF € 2,50 (DURATION: 10 MINUTES) FOR OUR LITTLE GUESTS SMALL “WIENERSCHNITZEL“AC BREADED SCALLOP WITH FRENCH FRIES 11 EURO TOM & JERRY SAUSAGE WITH FRENCH FRIES M 8,50 EURO ROBIN HOOD MACCHERONI WITH TOMATO SAUCE OR RAGÙ AG 6 EURO MAINS “WIENERSCHNITZEL“AC BREADED SCALLOP FROM VEAL WITH TASTY ROAST POTATOES AND HOMEMADE CRANBERRY MARMELADE 16 EURO BEEF TAGLIATA G ON LETUCE SAUTED TOMATOES GRANO PADANO BALSAMICO 22 EURO CHARFILET DG CELERY SEASONAL VEDGETABLE 16 EURO‘ LAMM BURGER (VEGETERIAN) GMCA TOMINOCHEESE GRILLED VEDGETABLES POTATO VEDGES COCKTAILSAUCE 14 EURO DESSERT DIE SÜßE VERFÜHRUNG – NOTE DI DOLCEZZA CHOCOLATE TARTLET ACG VALHHORNA VANILLA ICE CREAM RASBERRIES 7 EURO HOMEMADE APPLESTRUDEL ACG SHORTCRUST PASTRY VANILLASAUCE 4,50 EURO HOMEMADE RICOTTASTRUDEL ACG PUFF PASTRY VANILLASAUCE 4,50 EURO VARIOUS ICECREAM Vegeterian Grains containing gluten A Crustaceans B Egg C Fish D Peanuts E Soy F Milk or lactose G Edible nuts H Celery L Mustard M Sesame N Sulphites O Lupines P Molluscs R .

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Cuisine of Maryland Cuisine of Maryland
CUISINE OF MARYLAND CUISINE OF MARYLAND Oliver Wendell Holmes in nThe Professor at the Breakfast Table" called Baltimore "the gastronomic metropolis of the Union." While it is un doubtedly true that there is no disputing about tastes, it is equally true that menu cards have borne the names of Maryland and of Baltimore more often than those of any other section of the country. Maryland's cooking is as diversified as her topography. Her lower counties specialize in what the rest of the nation regards as typically southern cooking, fried chicken, planked shad, soft crabs, hominy, grits, spoon- bread, corn pone, Sally Lunn, beaten biscuit ("knead for five minutes and beat hard with a hatchet for thirty minutes"). The counties of both "Shores" bordering on the Bay with their wealth of sea food and migratory water-fowl, cherish recipes handed down from one generation to another, while in those counties lying just across the border from rural Pennsylvania, German and Pennsylvania Dutch influence is noticed. In the mountain sections of Western Maryland the cooking of big game and gamey fish is specialized in. Chesapeake Bay produces in teeming abundance much of the East's supply of oysters, crabs and fish. Cambridge in Dorchester county is one of the largest shipping points in the country for all kinds of sea food, as is also Crisfield on the lower Eastern Shore, where are located nurseries for the diamond- back terrapin. Deal Island in Tangier Sound is one of the finest hunting grounds for wild fowl in the United States and is a crabbing and fishing center of importance.
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