Menu
Evening Menu
First of all
Eggplant | roasted peppers | almonds (H, N, O)
Tomatoes | Onion | Pepper | Basil | Croutons (A, F, O)
Main Courses
(M, G)
with black truffle
The Steakboard
Austria | dry-aged 15–30 days
Side Dishes & Sauces
Breakfast menu
Signature Dish
English Muffin | In butter poached lobster tail | poached egg | Béarnaise sauce (A, B, C, G)
Breakfast Eggs
Two eggs, cooked to your liking
soft boiled | hard boiled | scrambled | fried | poached | omelette (C, G)
Add-on:
spring onions | bell peppers | mushrooms |
tomatoes | ham | cheese | spinach
Optional side dish:
Pork or turkey sausages from Windisch |
crispy bacon | potatoes | baked beans
English Muffin | Ham | poached egg | Hollandaise sauce (A, C, G)
Two eggs, cooked to your liking | Bacon | Sausages | Grilled tomato | Baked beans | Potatoes (A, C, G, L, O)
Savory Options
Boiled pork sausage | bread roll | mustard | horseradish (A, M)
Asian rice porridge | Mushrooms | Edamame | Baby spinach (A, E, N)
Sunflower seed bread | Avocado | Scrambled eggs | Feta cream | Pomegranate seeds (A, C)
Sweet Options
Spiced porridge | Dried fruits | Brown sugar | Oat milk | Berries (A, O)
Apricot compote | Whipped cream (A, C, G)
Greek Yogurt | Bananas | Berries | Homemade Granola (A, G, H, O)
Side Dishes
from Duroc pig
The Fifth Quarter
From mid-September, we will dedicate our new Monthly Special to a culinary attitude that has become rare: the conscious, appreciative handling of the entire animal.
The name “Fifth Quarter” originally comes from traditional butchery. While an animal was divided into four large quarters, “The Fifth Quarter” referred to all that escaped this classification: tongue, sweetbreads, heart, and other precious parts. They were always seen as an expression of special skill – not only in preparation but especially in the attitude of giving them the same attention, care, and appreciation as the most famous cuts.
