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Game dishes

Starters

Starters

  • Tasting of roebuck pate

    17.50

    with plums, venison ham, game croquette, skewer with pheasant, sauerkraut and wild boar sausage

  • Venison ham

    15.50

    with mesclun salad, figs and nuts

  • Wild boar coppa

    14.50

    with blackberries, pumpkin and mushrooms

  • Winter salad

    14.50

    of romaine lettuce with pheasant, nuts, Taleggio chees and figs

Main courses

Main courses

  • Duck fillet

    24.50

    with confit of tame duck, endive glazed in balsamic vinegar, potato tartlet and game gravy

  • Mixed Grill

    26.50

    with venison steak, goulash of game and pheasant fillet served with winter stew and wild gravy

  • Venison steak

    24.50

    with small mushrooms, herbs and a sauce of port and berries

  • Goulash of game

    22.50

    served with red cabbage and mashed potatoes