Menue of the week
   Euro
Fried scallops and king prawns with couscous-salad    
Venison essence with morel strudel    
Tournedo „Rossini“ from Iberico beef with fried goose liver, Madeira sauce, vegetable bouquet and truffled almond potato balls    
Warm chocolate-almond cake with spiced pear and quince sherbet

                                                        without starter
  69,00

55,00

STARTER

Lamb´s lettuce in raspberry vinegar with fried rabbit fillet and walnuts

13,50
Tagliatelle with Parmesan cheese and autumn truffles 15,00
Fried goose liver on port wine sauce and caramelized apples 18,00
Pike-perch-salmon terrine with marinated fennel and lime sour cream 13,50

SOUP

      
Parsley root essence with semolina dumplings  8,00
Creamy Hokkaido-pumpkin soup with kernel oil from Styria  8,50


FISH DISH
                         



 
Char fillet from Honau on leaf spinach, saffron sauce and dill potatoes 24,00 28,00
Fried hake fillet on pepper vegetable and Roman gnocchi 25,00 29,00
Turbot fillet with a pumpkin crust on porcino risotto, pumpkin seed oil and vegetables 31,00 36,00

MAIN DISH

Tender veal escalope in cream,
home-made Swabian noodles and salad
20,50 24,00
Pork loin in creamy Cognac pepper sauce,
home-made Swabian noodles and salad
19,50 23,00
Rib steak „Café de Paris" form US-beef
gratinated with a tender melting herb-butter sauce according to an old family recipe, potato patties and salad
28,50 33,00
Braised young boar roast in rosemary sauce,
Cognac-plumps,broccoli and home-made Swabian noodles
22,50 26,50
Fillet dices from beef, veal and pork with beetroot,
pickles and mushrooms in sour cream with fried grated potatoes 


22,00


26,00
Crispy fried duck breast on asian vegetables and coco rice   
31,50
Deer medallion on orange sauce, parsley root and Brussel sprout leaves, with pretzel duplings  
30,00

33,50

VEGETARIAN
   
Two kinds of cabbage roulade stuffed with pearl barley and vegetables on fried King Trumpet mushroom   18,00

VEGAN
   
Hokkaido-pumpkin from the oven with coco and pineapple, mixed rice   18,00

DESSERTS
   
Three kinds of plum with sour cream ice cream   11,50
Passion fruit punch with berries and white chocolate ice cream  
12,50
Blackberry with curd cheese mousse in a glass
and poppy seed puff pastry
 
10,50
Fried semonila slice with seasoned pear and chocolate sauce  
  9,50
Cranberry flakes cake with orange sherbet   11,50
International cheese selection with grapes and fig mustard  
  9,50

Our separate menu for allergy sufferers gives you information about the food containing allergenic ingredients.
All prices include value added tax and service.

Unfortunately it is not possible to publish short-term changes at once. 









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