Gently smoked wild salmon
with chive cream, caviar and cucumber.
French onion soup.
Beef tenderloin with burgundy sauce.
wild broccoli and rosemary polenta.
Espresso mousse
with chocolate brownie and nut ice cream
55 €
subject to change without notice
Homemade venison ham
with glazed apple celery and winter truffle.
Roast potato soup
with roasted bacon and marjoram.
Fillet of char
with spinach risotto.
Pavlova with vanilla ganache,
Blackberry sorbet and fresh berries.
55 €
subject to change without notice.
Arctic char roasted in nut butter
with lettuce hearts and pickled beet.
Cream soup of young peas with mint.
Tenderloin tips of veal and beef
with homemade spaetzle and wild mushrooms.
Tonka bean crème brûlée
with fresh berries and vanilla ice cream.
55 €
subject to change without notice
Carne Cruda
with paprika cream and garden herbs.
Wild garlic cream soup with croutons.
Fillet of coal fish
with tomato-olive vinaigrette and fregola sarda.
Triple Panna Cotta
with berries and raspberry sorbet.
55 €
subject to change without notice
Confit prawns
with yuzu cream, avocado and cucumber.
Beet soup
with coriander cashew pesto.
Flank steak with balsamic vegetables
and herb mashed potatoes.
Vanilla Mille Feuille
with caramel ice cream.
55 €
subject to change without notice
Grown on the island of Reichenau in the Swabian Sea:
Leaf lettuce, cherry tomatoes and cucumber with balsamic vinaigrette and toasted seeds.
Swabian Flädlesuppe.
Tenderly boiled beef-rib
with horseradish sauce, freshly shaved horseradish and
and bouillon potatoes.
Rice pudding with red fruit jelly
and cinnamon ice cream from the farmer Roman from the Klein Walsertal.
49 €
subject to change without notice
PRECOURSES
Leaf salads from Lake Constance with balsamic vinaigrette, cherry tomatoes, cucumbers
and roasted cashews
10,00
Hand cut carpaccio of alpine oxen
with black truffle, rocket, old balsamic vinegar and mountain cheese
14,00
Bouillabaisse
with sauce rouille and toasted root bread
16,00
*MAIN COURSES
Homemade tagliatelle
with mountain cheese and wild mushrooms
25,00
Pan fried fish in mustard sauce
with fried potatoes and creamy cucumber salad
24,00
Braised veal cheek in burgundy sauce
with sautéed balsamic vegetables and rosemary polenta
34,00
*CHEESE & DESSERT
Mountain cheese from Jamei Laibspeis`
with quince mustard and wood oven bread
14,00
Our bee sting with apple and honey-almond parfait
10,00
subject to change without notice