Evening menu

with seasonal raw vegetables and fine leaf salads in herb vinaigrette with fresh herbs, sunflower and pumpkin seeds .

with horseradish cream, toast and butter .

with herb vinaigrette, freshly grated horseradish and goat cheese wrapped in Parma ham .

on mountain lentil salad in orange mustard vinaigrette and chili threads .

with «Kräuterflädle» (sliced herb pancake) .

Fish soup with rouille sauce and croustini .

with celery, beetroot, pine nuts and rocket (vegan) .

with gratinated sheep’s cheese, wild garlic, homemade apple chutney and wild herb salad .

with parsley potatoes .

filled with lemon and herbs, served with parsley potatoes .

on artichoke vegetables, olive tapenade and Macaire potatoes .

with chips or potato salad .

in a cognac pepper cream sauce with fried mushrooms, market vegetables and hand-scraped «Spätzle» (regional pasta) .

with herb butter and chips .

with oven-roasted vegetables, horseradish sauce, cranberries and herb risotto .

The middle piece of beef fillet, carved at the table, with Béarnaise sauce, baby carrots, vegetable bouquet and Dauphine potatoes .

with seasonal raw vegetables and fine leaf salads in herb vinaigrette with fresh herbs, sunflower and pumpkin seeds .

Oberkirchs Swabian pockets with gratinated onions and mixed salad in herbal vinaigrette with fresh herbs, sunflower and pumpkin seeds .

Fried sheep’s cheese in panko coating with seasonal raw vegetables and fine leaf salads in herb vinaigrette with fresh herbs, sunflower and pumpkin seeds .

Fried corn-fed chicken from Alsace with seasonal raw vegetables and fine leaf salads in herb vinaigrette with fresh herbs, sunflower and pumpkin seeds .

Fried zander fillet with seasonal raw vegetables and fine leaf salads in herb vinaigrette with fresh herbs, sunflower and pumpkin seeds .

Four fried shrimp with seasonal raw vegetables and fine leaf salads in herb vinaigrette with fresh herbs, sunflower and pumpkin seeds .

served with bread and butter .

served with bread and butter .

with three kinds of cheese and gratinated onions .

served with homemade «Spätzle» (regional pasta) .

with chips or potato salad .

with herb butter and chips .