GAME SEASON

 

Tartar of Red Deer Fillet with Green Pepper Corn

Topped with a poached egg and served grilled marinade champignon

630.-

 

Dry Horse and Deer Sausages with Pear Salad

Served with gherkins and pearl onion

660.-

​

Main Course

Roe Deer Saddle (Min. 2 person )

With red cabbage, Brussels sprouts, spätzli and mixed mushroom sauce

per person 1,650.-

​

Wild Deer Stew “Hirsch Pfeffer”

Topped by walnuts, bacon, mushrooms, with spätzli and Brussels sprouts

930.-

​

Red Deer Fillet with Boletus Mushrooms

With Brussels sprouts, red cabbage, spätzli poached pear and cranberry

1,250.-

​

Sliced Red Deer on Chanterelles Mushroom Sauce

Served with spätzli

990.-

​

Wild Boar Fillet with Peppercorn Sauce

Served with Brussels sprouts and spätzli

1,050.-

​

Pan-Fried Pheasant Fillet Wrapped in Bacon

Served on grain mustard sauce with noodles and vegetables

780.-

​

Government tax and 10 % Service charge will be added.