DOCSLIB.ORG

VORSPEISEN / Starters SUPPEN / Soups

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
VORSPEISEN / Starters SUPPEN / Soups VORSPEISEN / Starters BEEF TATAR VOM WEIDERIND (130g) (A, C, G, L, M, O) € 16,90 Gemüseconfit / Wachtelspiegelei / Toastbrot / französische Salzbutter BEEF TATAR with vegetable confit, fried quail’s egg, toast and salted butter ZWEIERLEI VON DER KULMER LACHSFORELLE (D, G, L, M, O) € 14,90 Sauerrahmterrine / Spargelsalat / Radieschen DUO OF SALMON TROUT with sour cream tureen, asparagus salad and red radish CARPACCIO VOM KALB (G, M, O) € 15,90 Eingelegte Eierschwammerl / Tomaten-Gremolata / Ruccola / Parmesan CARPACCIO OF VEAL with pickled chanterelles, tomato gremolata, rocket salad and Parmesan STÖR-KAVIAR AUS DEM HAUSE GRÜLL (10 g) (A, C, D, G) Toastbrot / Radieschen/ Sauerrahm / Schnittlauch € 36,00 Sturgeon caviar served with toast, radish, sour cream and chive SUPPEN / Soups CONSOMMÉ VOM RIND (A, C, G, L, O) € 6,90 Getrüffelte Ochsenschwanzravioli / Gemüsebrunoise BEEF CONSOMMÉ with truffled oxtail ravioli and root vegetables CREMESUPPE VON DER BIO-KAROTTE (O) € 5,90 Ingwer / Kokosmilch CARROT CREAM SOUP with ginger and coconut milk GURKENKALTSCHALE (G, O) € 6,50 Buttermilch / Curry-Sauerrahm ICED CUCUMBER SOUP with buttermilk and curry-sour cream ABENDGEDECK (A, G, M) DINNER COVER € 3,00 A = Gluten B = Krebstiere / crustaceans C = Ei / egg D = Fisch / fish E = Erdnuss / peanut F = Soja / soya G = Milch / milk H = Nüsse / nuts L = Sellerie / celery M = Senf / mustard N = Sesam / sesame O = Sulfite , Lupinen / sulfites, lupins R = Weichtiere / molluscs Preise inkl. MwSt. SALATE / Salads BUNTER VORSPEISEN SALAT (A, L, M, O) € 8,90 Bunter Blattsalat / Tomaten / Paprika / Sprossen / Kerne / Croutons / helles Balsamico-Dressing MIXED SALAD seasonal lettuce, tomatoes, peppers, sprouts, seeds, croutons and white balsamic dressing - MIT GEBRATENER BIO-MAISHENDLBRUST (A, G, L, M, O) € 14,90 Caesar Dressing / Rosmarinjus WITH ROASTED ORGANIC CHICKEN BREAST, Caesar dressing and rosemary gravy - MIT BIO-MAISHENDLBRUST IN KÜRBISKERNEN (A, G, L, M, O) € 15,90 dunkles Balsamico Dressing / Rosmarinjus WITH ORGANIC CHICKEN BREAST BAKED IN PUMPKIN SEATS, dark balsamic dressing and rosemary gravy - MIT GEBRATENEN RINDERFILETSTREIFEN (120 g) (A, L, M, O) € 17,90 dunkles Balsamico Dressing / Barolo Sauce WITH ROASTED BEEF FILLET STRIPES (120 g), dark balsamic dressing and Barolo gravy - MIT GEBRATENEN GARNELEN (5 Stück) (A, B, G, L, M, O) € 17,90 helles Balsamico Dressing WITH ROASTED PRAWNS and white balsamic dressing - MIT EINGELEGTEN EIERSCHWAMMERL (A, L, M, O) € 16,90 helles Balsamico Dressing WITH MARINATED CHANTERELLES and white balsamic dressing VEGETARISCH / Vegetarian TRÜFFELNUDELN (A, G, L, O) € 16,90 Knoblauch / gebratene Pilze / Jungzwiebel / Pilzschaum TRUFFLE NOODLES with garlic, fried mushrooms, spring onion and mushroom foam TRÜFFELNUDELN MIT GEBRATENEN GARNELEN (A, B, G, L, O) € 22,90 Knoblauch / gebratene Pilzen / Jungzwiebel / Hummerschaum TRUFFLE NOODLES WITH ROASTED PRAWNS garlic, fried mushrooms, spring onion and lobster foam RISOTTO MIT SAUTIERTEN EIERSCHWAMMERL (G, H, L) € 18,90 Pecorino / sonnengetrocknete Tomaten RISOTTO with Pecorino cheese, sun dried tomatoes and sautéed chanterelles RISOTTO MIT GEBRATENEN STEINPILZEN (G, H, L) € 24,90 Pecorino / sonnengetrocknete Tomaten RISOTTO with Pecorino cheese, sun dried tomatoes and fried ceps A = Gluten B = Krebstiere / crustaceans C = Ei / egg D = Fisch / fish E = Erdnuss / peanut F = Soja / soya G = Milch / milk H = Nüsse / nuts L = Sellerie / celery M = Senf / mustard N = Sesam / sesame O = Sulfite , Lupinen / sulfites, lupins R = Weichtiere / molluscs Preise inkl. MwSt. FISCH / Fish GEBRATENES SAIBLINGSFILET AUS DER FISCHEREI GRÜLL (D, F, G, L, O) € 26,90 Marinierte Kirschtomaten / Erbsencreme / Sojabohnen / Safransauce ROASTED FILLET OF CHAR with marinated tomatoes, peas puree, soybeans and saffron sauce ZANDERFILET (A, C, D, G, L, M, O) € 27,90 Sautierte Eierschwammerl / Schnittlauch-Gnocchi / Auberginensauce PIKE PEARCH with sautéed chanterelles, chive gnocchi and eggplant sauce SEEZUNGE „MÜLLERIN ART“ (A, D, G) € 29,90 Im Ganzen gebraten / Salzkartoffeln / Gremolata WHOLE ROATED SOLE MEUNIÈRE with salted potatoes and gremolata IMLAUER’S KLASSIKER / IMLAUERS‘ Classics WIENER SCHNITZEL VOM KALB (A, C, G, L) € 22,50 Petersilienkartoffeln / Preiselbeeren / Zitrone VEAL WIENER SCHNITZEL with parsley potatoes, lingonberries and lemon GESCHMORTES RINDERBACKERL (G, L, O) € 24,00 Getrüffelter Polenta / geschmorter Ofen-Sellerie / Rotweinjus BRAISED BEEF CHEEK with truffled polenta, roasted celery root and herb jus TAFELSPITZ (A, G, L, O) € 23,50 Röstkartoffeln / Cremespinat / Apfelkren / Schnittlauchsauce SLOWLY BOILED BEEF with pan fried potatoes, apple horseradish, cream spinach and chive-sauce - A FAMOUS AUSTRIAN DISH! IM GANZEN GEBRATENE LAMMKRONE (bis 22:00 Uhr) (G, L, O) € 28,90 Erdäpfelgratin / Auberginenröllchen / zartes Gemüse / Tomatenjus ROASTED RACK OF LAMB with potato gratin, eggplant, vegetables and tomato jus (available until 10:00 pm) CHEESEBURGER (100% Rindfleisch) MIT STEAK-FRIES (A, C, G, L, M, O) € 16,90 Brioche-Bun / Speck / Cheddar / marinierter Eisbergsalat Pommery Senf Mayonnaise / Tomate / Barbecue-Sauce CHEESEBURGER (100% BEFF) WITH STEAK FRIES Brioche-Bun / Bacon / Cheddar / Lettuce / Pommery Mustard Mayonnaise / Tomato / Barbecue sauce A = Gluten B = Krebstiere / crustaceans C = Ei / egg D = Fisch / fish E = Erdnuss / peanut F = Soja / soya G = Milch / milk H = Nüsse / nuts L = Sellerie / celery M = Senf / mustard N = Sesam / sesame O = Sulfite , Lupinen / sulfites, lupins R = Weichtiere / molluscs Preise inkl. MwSt. STEAKS RINDERFILETSTEAK VOM ÖSTERREICHISCHEN JUNGSTIER (G) FILLET STEAK OF BEEF (Austria) 150 Gramm / 150 Gramms € 22,90 200 Gramm / 200 Gramms € 27,90 RUMPSTEAK (G) 150 Gramm / 150 Gramms € 20,90 200 Gramm / 200 Gramms € 25,90 T-BONE STEAK DRY AGED (Irland) (G) € 44,90 T-BONE STEAK DRY AGED (Ireland) ca. 480 Gramm - UNSERE STEAKS SERVIEREN WIR IHNEN MIT: Chimi Churri Sauce (O), Barolosauce (G, L, O) & Kräuterbutter (C, G, M) WE SERVE OUR STEAKS WITH: Chimi Churri Sauce (O), Barolosauce (G, L, O) & Herb Butter (C, G, M) - DAZU WÄHLEN SIE BITTE EINE DER FOLGENDEN BEILAGEN: ONE SIDE DISHE TO YOUR CHOICE: - Heimische Kartoffeln (G) / Local potatoes - Steak-Fries (G) - Kartoffel-Gratin (G) / Potato gratin - Bunter Salat (A, O) / Side salad - Zartes Gemüse der Saison (G, L) / Spring vegetables - Breite Bohnen mit Serranoschinken (G, L) / Princess beans with Serrano ham JEDE WEITERE BEILAGE / Each additional side € 4,00 FLAT IRON STEAK (G, L, O) € 28,90 Steinpilze / Stöckelkraut / Tropea-Zwiebelcreme FLAT IRON STEAK with roasted ceps, cabbage and tropea-onion puree SURF & TURF RINDERFILETSTEAK VOM ÖSTERREICHISCHEN JUNGSTIER (150 g) & HUMMERSCHWANZ (B, G, L, M, O) € 36,00 Steak-Fries / zartes Gemüse der Saison FILLET STEAK OF BEEF (150 g) & LOBSTER TAIL with steak fries and seasonal vegetables RINDERFILETSTEAK VOM ÖSTERREICHISCHEN JUNGSTIER (150 g) € 28,90 & GEBRATENE GARNELEN (2 Stück) (B, G, L, M, O) Steak-Fries / zartes Gemüse der Saison AUSTRIAN ORGANIC BEEF FILLET STEAK (150 g) & GRILLED PRAWNS with steak fries and seasonal vegetables A = Gluten B = Krebstiere / crustaceans C = Ei / egg D = Fisch / fish E = Erdnuss / peanut F = Soja / soya G = Milch / milk H = Nüsse / nuts L = Sellerie / celery M = Senf / mustard N = Sesam / sesame O = Sulfite , Lupinen / sulfites, lupins R = Weichtiere / molluscs Preise inkl. MwSt. DESSERT & KÄSE / Dessert & Cheese SALZBURGER NOCKERL (von 12:00 bis 22:30 Uhr) (A, C, G) € 17,90 THE FAMOUS “SALZBURGER NOCKERL” (from 12 pm – 10:30 pm) ZWEIERLEI VON DER WILDKIRSCHE (A, C, E, G, H, N) € 9,50 Mousse / Sorbet DUO OF WILD CHERRY mousse and sorbet CRÊPES SUZETTE (A, C, G, H) € 9,50 Grand Marnierparfait CRÊPES SUZETTE with Grand Marnier parfait SAUERRAHM CRÈME BRÛLÉE (C, G, O) € 9,50 Beerenragout / Vanilleschaum SOUR CREAM CRÈME BRÛLÉE with ragout of berries and vanilla foam VALRHONA SCHOKOLADEN VARIATION (A, C, G, H) € 10,50 Brownie / Ganache / Tonkabohnenspitz / Mango-Passionsfrucht Ragout VARIATION OF VALRHONA CHOCOLATE with mango-passion fruit ragout KÄSETELLER (A, G, H, M, O) € 14,00 Auswahl österreichischer Käsespezialitäten / Feigensenf Hausbrot / französische Salzbutter SELECTION OF AUSTRIAN CHEESE SPECIALTIES served with fig mustard, bread and salted butter KUCHEN / Cakes NUSSTORTE (A, C, G, H, O) € 3,90 NUT CAKE HIMBEER-SCHOKOLADENMOUSSE-TORTE (A, C, G, H, O) € 3,90 RASPBERRY CHOCOLATE MOUSSE CAKE KÄSESAHNETORTE (A, C, G) € 3,90 CREAM CHEESE CAKE TORTE DER SAISON (A, C, G) € 3,90 SEASONAL CAKE APFELSTRUDEL (A, C, G, H, O) € 3,90 APPLE STRUDEL PORTION SCHLAGOBERS (G) € 1,20 WHIPPED CREAM PORTION VANILLESAUCE (C, G) € 1,90 VANILLA SAUCE A = Gluten B = Krebstiere / crustaceans C = Ei / egg D = Fisch / fish E = Erdnuss / peanut F = Soja / soya G = Milch / milk H = Nüsse / nuts L = Sellerie / celery M = Senf / mustard N = Sesam / sesame O = Sulfite , Lupinen / sulfites, lupins R = Weichtiere / molluscs Preise inkl. MwSt. EIS-SPEZIALITÄTEN / Ice cream FRÜCHTE - JOGHURT BECHER (A, G, H, O) € 7,90 Zitroneneis / Vanilleeis / Erdbeereis / Joghurt / Früchte / Schlagobers FRUIT SUNDAE with Lemon-, vanilla- and strawberry ice cream, yoghurt, fruits and whipped cream HEISSE LIEBE (A, G, H) € 6,90 Vanilleeis / heiße Himbeeren / Schlagobers HOT LOVE with Vanilla ice cream, hot raspberries and whipped cream COUP DÄNEMARK (A, G, H) € 6,90 Vanilleeis / Schokoladensauce / Schlagobers COUP DENMARK with Vanilla ice cream, chocolate sauce and whipped cream BANANENSPLIT (A, G, H, O) € 6,90 Vanilleeis / Bananen / Schlagobers
Load more

Recommended publications
  • P Balança De Análise De Valores Nutritivos Instruções De Utilização
    DS 61 P Balança de análise de valores nutritivos Instruções de utilização Beurer GmbH • Söfl inger Str. 218 • 89077 Ulm, Germany Tel.: +49 (0)731 / 39 89 -144 • Fax: +49 (0)731 / 39 89 - 255 www.beurer-medical.de • Mail: [email protected] PORTUGUÊS Conteúdo 2. Indicações de segurança 1. Conhecer o equipamento .................................. 2 Guarde estas instruções de utilização e disponibilize-as 2. Indicações de segurança ................................... 2 a outros utilizadores, se for caso disso. 3. Descrição do dispositivo .................................... 3 4. Colocação em funcionamento ........................... 3 AVISO 5. Utilização ............................................................ 3 • Lembre-se de que não poderá determinar qual- 6. Programar códigos de alimentos próprios ......... 4 quer medicação (por ex., administração de insu- 7. Substituir as pilhas ............................................. 4 lina) baseada exclusivamente nos dados dos valo- 8. Armazenamento e conservação ......................... 5 res da balança de análise de valores nutricionais. 9. O que fazer em caso de problemas? ................. 5 Antes de qualquer administração de medica- 10. Dados técnicos .................................................. 5 mento, confirme os dados dos valores nutritivos 11. Códigos de alimentos ........................................ 5 através de uma segunda fonte (por ex., literatura sobre o tema, cursos sobre a nutrição). Material fornecido É particularmente importante fazer uma verifica- • Balança de cozinha
    [Show full text]
  • 12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
    12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking.
    [Show full text]
  • Collective Marketing of the Murnau Werdenfelser Cattle
    WP 2 – Identification of Best Practices in the Collective Commercial Valorisation of Alpine Food ICH WP leader: Kedge Business School Activity A.T2.2 Field Study of Relevant Cases of Success: Collective Marketing of the Murnau Werdenfelser Cattle Involved partners: Florian Ortanderl Munich University of Applied Sciences This project is co-financed by the European Regional Development Fund through the Interreg Alpine Space programme. Abstract In Upper Bavaria, a network of farmers, butchers, restaurants, NGOs and a specially developed trade company cooperate in the safeguarding and valorisation of the endangered cattle breed Murnau Werdenfelser. The company MuWe Fleischhandels GmbH manages large parts of the value creation chain, from the butchering and packaging, to the distribution and marketing activities for the beef products. It pays the farmers a price premium and manages to achieve higher prices for both beef products and beef dishes in restaurants. The activities of the network significantly contributed to the safeguarding and livestock recovery of the endangered cattle breed. Kurzfassung In Oberbayern arbeitet ein Netzwerk aus Landwirten, Metzgern, Restaurants, NGOs und einem speziell dafür entwickelten Unternehmen an der Erhaltung und In-Wert-Setzung der bedrohten Rinderrasse Murnau-Werdenfelser. Das Unternehmen MuWe Fleischhandels GmbH organisiert große Teile der Wertschöpfungskette, von der Metzgerei und der Verpackung, bis zur Distribution und allen Marketing Aktivitäten für die Rindfleischprodukte. Es zahlt den Landwirten einen Preiszuschlag und erzielt Premiumpreise für die Rindfleischprodukte, als auch für Rindfleischgerichte in Restaurants. Die Aktivitäten des Netzwerks haben entscheidend zur Erhaltung und Erholung der Bestände der bedrohten Rinderrasse beigetragen. 1.1 Case typology and historical background This case report analyses a network-based marketing approach for beef products and dishes of the endangered Bavarian cattle breed Murnau Werdenfelser.
    [Show full text]
  • Buen Provecho!
    www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
    [Show full text]
  • Austrian Food & Wine
    AUSTRIAN FOOD & WINE INDEX Austria The Culinary Heart of Central Europe ...........3 BeliebteBeliebte SchmankerlSchmankerlBeliebtePopular Favourites .................................... 10 SchmankerlBeliebte SchmankerlBeliebte Beliebte Roast Pork | Meat Rice | Rissoles | Pasta Ham Bake Schmankerl Schmankerl AusAus Teichen, Teichen,From our Lakes, Rivers and Ponds ............... 16 FlüssenFlüssenAus Teichen, und und Seen Seen FlüssenAus Teichen, und SeenTrout, Char or Whitefish | Pike Dumplings in White Wine Sauce | FlüssenAus Teichen, und Seen Aus Teichen, Flüssen und SeenPaprika Pikeperch | Carp with Root Vegetables Flüssen und Seen GeflüGeflügeltegelte KöstliKöstliGeflüchkeitenchkeitengPoultryelte Delicacies ...................................... 22 KöstliGeflüchkeitengelte KöstliGeflüchkeiten gelte Roast Duck, Martini Goose | Fried Chicken with Potato Salad | Geflügelte Köstlichkeiten Köstlichkeiten Roast Chicken | Creamy Paprika Chicken with Spätzle KlassikerKlassiker vom vom KlassikerMilchkalbMilchkalb vom KlassikerMilchkalbClassic vom Favourites from Veal Meat ................ 28 KlassikerMilchkalb vom Klassiker vom Milchkalb Milchkalb Roast Loin of Veal with Kidneys | Ragout of Veal Lights | Sauteed Calf’s Liver | Wiener Schnitzel with Potato Salad DieDie Wiener Wiener RindfleischkücheRindfleischkücheDie Wiener RindfleischkücheDie Wiener RindfleischkücheDie Wiener Die Wiener RindfleischkücheTraditional Viennese Beef Dishes ................. 34 Rindfleischküche Boiled Beef | Beef Rolls | Braised Shoulder of Beef | ÖsterreichÖsterreich zur zurRoast
    [Show full text]
  • Starters & Soup Kitchen Franconian Kitchen OUR CLASSICS
    Meals Starters & Soup kitchen DEAR GUEST, OUR CLASSICS All of our dishes are cooked fresh, authentic and with the utmost care. We can therefore not guarantee that our dishes 1/2 DOZEN ACHATINA SNAILS 7,80 are free from allergens. PORK SCHNITZEL 13,90 Au gratin in Riesling herb butter and 3,7 Please do not hesitate to ask our service personnel for a From ‘Schwäbisch-Hällisches Landschwein’, served with herb bread detailed listing of allergens. served with Potato, herb, pickled cucumber, carrot and green salads JUNIPER SMOKED TROUT-FILET 8,90 1,2,3,5 With horseradish cream and toasted rye bread CORDON BLEU of pork loin 16,90 Franconian Kitchen From ‘Schwäbisch-Hällisches Landschwein’, ‘BLUE ZIPFEL’ SAUSAGES 9,80 served with potato salad 3 Franconian Bratwurst sausages 2,3,4 in wine served with onions, carrots and sour dough bread A PAIR OF FRANCONIAN ORIGINAL VIENNA SCHNITZEL 21,50 BRATWURST SAUSAGES2,3,4 9,80 From rack of veal and served with WÜRZBURG POTATO SOUP 5,00 Served with wine sauerkraut2,3 and sour dough bread a home made potato salad With smoked knackwurst sausages 1,3,4,5,6 and majoram GRANDMA´S BEEF ROULADE 16,50 FRANCONIAN ‘SCHEUREBEN-WINESOUP’ 5,50 slowly stewed, filled with bacon1,6, pickels1,2 and Served with cinnamon croutons onions, served with potato puree7 and red cabbage with apple FRANCONIAN LIVER DUMPLING SOUP 5,00 With fresh chives FRANCONIAN WEDDING DINNER 18,20 Boiled filet of veal ‘Tafelspitz’ served in horseradish sauce1,2,4 with fried noodles and cranberries BREAD AND BUTTER 2,50 GRILLED PIKEPEARCH-FILET 19,80 From the Main river, coated in baked herb-potatoes, SMALL GREEN SALAD 1,90 served with crayfish sauce and vichy-carrots SHOULDER OF PORK2,6 17 ,90 Served with sauce of dark beer, handmade potato dumplings1,4,6 and pickled cabbage ‘BACKÖFELE’ MARINATED BEEF 17,90 Served with handmade potato dumplings1,4,6 and red cabbage with apple Steak Grill Vegeterian & Salads „ Original ‘BLACK ANGUS’ SCHWÄBISCH-HÄLLISCHES LANDSCHWEIN“ GREEN SPELT FRITTERS 14,00 We only use best quality meat from south american Only the best for our guest.
    [Show full text]
  • Menu Restaurant Stefanie.Pdf (557.2 Kib)
    A Taste of Imperial Vienna Enjoy a culinary grand tour through the former Crown Lands of the Austrian monarchy, garnished with insights onto the history of Viennese cuisine. 7 DELICACIES TO ENNOBLE YOUR TASTEBUDS: Veal goulash with „Salzstangerl“ A,G,L Beef consommé with sliced pancake and „Kaiserschöberl“ A,C,G,L Wiener Schnitzel with potato salad A,C,G,L,O Viennese boiled beef „Tafelspitz“ with roast potatoes, chive sauce and apple horseradish A,C,G,L,M,O,* „Powidltascherl“ (plum pockets) A,C, apple strudel A,G and „Kaiserschmarren“ A,C,G including a small beer A, a glass of wine O and a cup of coffee. In addition, you will receive a „historic memento“ as our special thank-you. Taste tradition for € 58.00 per person Allergen information according to Codex recommendations: A: Gluten-containing grains / B: crustaceans / C: eggs / D: fish / E: peanuts / F: soy / G: milk or lactose H: edible nuts / L: celery / M: mustard / N: sesame / O: sulphites / P: lupines / R: molluscs Starters Euro Salmon Trio D,G,M,O 14.90 pickled, smoked and as terrine with honey-mustard-sauce & horseradish cream Beef-Carpaccio O,L,G 15.90 with tomato sauce, wild-herbs-salad & Grana-Padano Variegated salad of the Viennese market gardens for choice: yogurt dressing A,G,O or Balsamico Dressing O,M for choice with roasted chicken slices 12.90 or with tuna in seasam coating D,N 14.90 or with gratinated goat‘s cheese, honey and nuts G,L,O 12.90 Chanterelles-Ravioli in herb-cream sauce A,C,G,L,O as starter 12.90 as main course 16.90 Tomato with Buffalo-Mozzarella G,O 13,90 with gratinated basil-figs Cover A,G charge € 2.50 per person Allergen information according to Codex recommendations: A: Gluten-containing grains / B: crustaceans / C: eggs / D: fish / E: peanuts / F: soy / G: milk or lactose H: edible nuts / L: celery / M: mustard / N: sesame / O: sulphites / P: lupines / R: molluscs Prices inclusive of tax and all charges.
    [Show full text]
  • Everything on Our Menu Is Homemade Soup 0.5L Homemade Pasta From
    Everything on our menu is homemade Soup 0.5l The original soup of traditional Viennese cuisine is considered the elixir of alpine life and with the various Clear beef soup A,C,L,G additions it is always new. with classical Austrian additions: liver Cheese soup is relatively modern, it has only existed dumplings, semolina dumplings or meat strudel since the beginning of the 20th century. Although and a bread roll € 7,50 Asterix and Obelix feasted on it during their visit to Helvetia. Cream of cheese soup A,L,O,G with herb croutons and a bread roll € 6,30 Goulash is originally from Hungary. In the 19th century it found its way via Vienna to Munich, where the army Spicy goulash soup A,L,G field kitchen (German: Gulaschkanone) and thus goulash soup was "invented". with a bread roll € 6,30 Homemade Pasta According to ancient sources there has been pasta in China since around 200 B.C. during the Han Tagliatelle “Carbonara” A,C,L,G dynasty. Pasta was also eaten in ancient Rome and appeared in Sicily in the 12th century. It was with bacon, ham, cream, egg and fresh parmesan mostly found in the area around Naples, because € 12.50 the pure Mediterranean air there was perfect for drying the pasta. Spaghetti A,B,C with herb-pesto, prawns, and pine-nuts € 13.90 Industrially produced pasta is usually pushed through teflon-coated shapers. We use ones made Penne A,C,H,G of copper. This makes the surface not as smooth, with baby spinach, gorgonzola and walnuts € 11.90 which makes the pasta absorb the sauce better.
    [Show full text]
  • To View Online Click Here
    GCCL TRAVEL PLANNING GUIDE Grand European Cruise 2022 Learn how to personalize your experience on this vacation Grand Circle Cruise Line® The Leader in River Cruising Worldwide 1 Grand Circle Cruise Line ® 347 Congress Street, Boston, MA 02210 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. Soon, you’ll once again be discovering the places you’ve dreamed of. In the meantime, the enclosed Grand Circle Cruise Line Travel Planning Guide should help you keep those dreams vividly alive. Before you start dreaming, please let me reassure you that your health and safety is our number one priority. As such, we’re requiring that all Grand Circle Cruise Line travelers, ship crew, Program Directors, and coach drivers must be fully vaccinated against COVID-19 at least 14 days prior to departure. Our new, updated health and safety protocols are described inside. The journey you’ve expressed interest in, Grand European Cruise River Cruise Tour, will be an excellent way to resume your discoveries. It takes you into the true heart of Europe, thanks to our groups of 38-45 travelers. Plus, our European Program Director will reveal their country’s secret treasures as only an insider can. You can also rely on the seasoned team at our regional office in Bratislava, who are ready to help 24/7 in case any unexpected circumstances arise. Throughout your explorations, you’ll meet local people and gain an intimate understanding of the regional culture. Enter the home of a local family in Wertheim for a Home-Hosted Kaffeeklatsch where you will share coffee and cake, and experience what life is like for a typical German family; and chat with a member of Serbia’s Roma community to gain insight into the stigma facing this culture in Europe—and how they are paving the way for a new future for their people.
    [Show full text]
  • A Very Warm Welcome to Our Malbuner Stube
    A very warm welcome to our Malbuner Stube, we are delighted to have you here and to have the opportunity to offer you a culinary delight today. We do everything according to our credo “More nature. More heart. More enjoyment.” Our chef and his team make a point by using seasonal, locally and regionally sourced products. Our competent staff gladly assists you with the selection of the perfect wine to accompany your dish. They also answer any type of question concerning our meals and ingredients. We wish you “An Guata!” Our meat is sourced as follows (variations may occur depending on availability): Pork: Switzerland Salmon trout: Switzerland Veal: Switzerland Brown trout: Switzerland Beef: Liechtenstein/Switzerland King prawns: Sustainable breed from Vietnam Chicken: Switzerland Lamb: Switzerland Venison: Liechtenstein/Switzerland A = gluten; B = crustaceans; C = poultry eggs; D = fish; E = peanuts; F = soy beans; G = milk; H = edible nuts; L = celeriac; M = mustard; N = sesame seeds; O = sulfur dioxide, sulfite; P = lupines; R = mollusks Starters Baked buffalo mozzarella in smoked almond crust 26 with arugula, multicolor tomatoes, grilled peach and pine nuts (GCAF) Swiss brown trout 27 with dill, fennel, caviar and roasted saffron brioche (DCA) Filled Swiss veal carpaccio 29 with Malbun mountain cheese, asparagus and mushrooms (G) Classic Beef Tatar with lettuce, toast and butter (ACFLM) - small, 100g prime beef 25 - large, 150g prime beef 35 Our kitchen crew will prepare and marinate the tatar freshly. If you like it spicy, please say
    [Show full text]
  • Hochtemperaturgrill STEAKREAKTOR 2.0
    Hochtemperaturgrill STEAKREAKTOR 2.0 10029610 Sehr geehrter Kunde, wir gratulieren Ihnen zum Erwerb Ihres Gerätes. Lesen Sie die folgenden Hinweise sorgfältig durch und befolgen Sie diese, um möglichen Schäden vorzubeugen. Für Schäden, die durch Missachtung der Hinweise und unsachge- mäßen Gebrauch entstehen, übernehmen wir keine Haftung. Das Grillen bei sehr hohen Temperaturen erfordert ihre erhöhte Aufmerksamkeit, macht aber auch besonders viel Spaß und sorgt für den perfekten Steakgenuss. Inhaltsverzeichnis Technische Daten 2 Sicherheitshinweise 2 Geräteübersicht und Bedienelemente 6 Vor dem ersten Betrieb 7 Inbetriebnahme und Bedienung 8 Grundlagen des Hochtemperaturgrillens 11 Reinigung und Pflege 14 Fehlersuche und Fehlerbehebung 14 Entsorgung und Konformitätserklärung 15 Technische Daten Artikelnummer 10029610 Stromversorgung 220-240 V ~ 50-60 Hz Leistung 1600 W Temperaturbereich (Heizstrahler) 400-850 °C Abmessungen 250 x 355 x 405 mm Sicherheitshinweise Bevor Sie den Hochtemperaturgrill in Betrieb nehmen, lesen Sie die nachstehenden Hinweise aufmerksam durch und bewahren Sie diese Bedienungsanleitung auf, falls Sie später etwas nachlesen wollen. Wenn Sie den Artikel an jemand anderen weitergeben, geben Sie auch diese Bedienungsanleitung mit. Verwendungszweck • Dieser Hochtemperaturgrill ist ausschließlich zum Aufwärmen, Grillen und Überbacken von Lebensmitteln wie Fleisch, Fisch oder Gemüse geeignet. Verwenden Sie keine trockenen Lebensmittel wie Brötchen oder Brot. • Das Gerät ist für die Verwendung im Privathaushalt und die dort üblicherweise anfallenden Mengen kon- zipiert. Für eine gewerbliche oder haushaltsähnliche Benutzung in Küchen für Mitarbeiter in Läden, Büros und anderen gewerblichen Bereichen, in landwirtschaftlichen Anwesen, durch Kunden in Hotels, Motels oder anderen Wohneinrichtungen oder in Frühstückspensionen ist der Hochtemperaturgrill nicht geeignet. • Der Hochtemperaturgrill darf nur in geschlossenen Räumen mit ausreichender Belüftung oder bei ausrei- chender Überdachung und nicht als Einbaugerät genutzt werden.
    [Show full text]
  • Banquet Menu Beverages Served with All Meals
    Banquet Menu Beverages served with all meals Chinese Banquet I Danish Banquet I French Banquet I Bean Sprout Salad Danish Italian Salad Fresh Vegetable Platter Pork & Vermicelli Soup Kale Soup Onion Soup Steam Buns Hearty Rye Bread Cracked Rye Bread Stir-Fried Chicken & Oyster Sauce Tomato Salad Chicken with Tarragon Vinegar Braised Beef Breast of Chicken Sauté à la Sautéed Potato Quarters Broccoli Royale Provençal Carrots Rice Boiled Potatoes Green Salad Fresh Fruit Broccoli Almond Fudge Cake Green Tea Apple Cake French Banquet II (>50) Chinese Banquet II Danish Banquet II Artichoke Ramekin Nuts and Fruit Open-faced Sandwiches Baguette Toasts Fragrant Beef Soup Beer & Bread Soup Tomato Basil Soup Honey-Glazed Lemon Chicken Cracked Rye Bread Filet of Beef with Raisin & Pepper Sautéed Green Beans Beef with Mushrooms Sauce Fried Mixed Vegetables Mashed Potatoes Boiled Potatoes Rice Braised Red Cabbage Honfleur Bread Pears with Ginger Honey Cake Green Salad Green Tea Fruit and Cheese Finnish Banquet I Chinese Banquet III Herring, Assorted Cheeses, Wasa German Banquet I Chengdu Noodles Summer Soup Ham Stuffed Cucumbers Tea Sour Rye Bread Cheese Soup Hot and Sour Soup Mushroom & Sour Cream Salad Tomato Salad Steamed Buns Glazed Ham Black Bread Ginger Mussels Mashed Potatoes Beef Rolls in Sour Cream Sauce Fragrant and Crisp Duck over deep Beets in Orange Sauce German Noodles fried Spinach with Honey Sesame Apple Crisp with Whipped Cream Beans, Pear & Bacon Drizzle Chocolate Rum Cake Baby Bok Choy Finnish Banquet II White Sticky Rice Stuffed
    [Show full text]