Speisekarte

Sparkling aperitif recommendations

BELLINI
A CLASSIC FROM HARRY’S BAR IN VENICE
Aromatic pulp from the ripe peach, a little sugar syrup to round it off,
sparkling wine to top it up
---2 dl / 9 € ---

WILLINI
Highly aromatic Williams Christ pear pulp, rounded off with Williams pear brandy, a touch of bourbon vanilla and poured into a champagne glass
--- 9,- € ---

Appetizers & Soups

Autumn Leaf Salads 11
with pickled plums, marjoram vinaigrette and croutons

Gratinated Goat Cheese 17
with walnuts, pickled cipolle onions, wild herb salad with orange vinaigrette

Fried Scallop 20
on lentil salad, baked curry stick and oven-roasted cherry tomatoes

Carrot and Ginger Foam Soup 12
with fried scallops


Vegetarian

Porchini Mushroom Risotto 24
with wild broccoli, grated parmesan and roasted pine nuts


From the Sea

Poached Halibut Fillet 35

Meager Fish fried on the Skin 22

Sauteed Scallop 34

We serve our fish dishes with:
Wild broccoli, saffron risotto and champagne sauce

Wine Menu

Carpaccio of “Saumagen”
with radish marjoram vinaigrette, croutons and salad bouquet

Riesling Villa Bürklin 2021
Dr. Bürklin-Wolf, Wachenheim
* * *
Carrot and Ginger Foam Soup
with fried scallops

Pinot Gris 2021
Schneider, Ellerstadt
* * *
Tranche of Pink Roasted Saddle of Beef
with wild broccoli, celery mousseline and Burgundy jus
Pinot Noir „Edition Horcher“
mk², Kallstadt
* * *
Three kinds of Chocolate
Slices, ice cream and mousse with marinated berries

Scheurebe Auslese „Fronhof“ 2018
Darting, Bad Dürkheim

served in 4 courses 76 / with accompanying wine 95
served in 3 courses (without soup) 66 / with accompanying wine 81

Order acceptance for menu until 1.45 p.m. or 8.45 p.m.

From the Meadow

Veal Patties “Rossini” 26
with fried foie gras, wild broccoli, celery mousseline and truffle sauce

½ “Deidesheimer Hof” Farmer`s Duck braised in the oven 36
with creamy savoy cabbage, serviette dumplings and orange sauce

Palatinate Rump Steak (200gr) 30
with small salad, fried potatoes and mustard seed chive sauce

Wiener Schnitzel of Saddle of Veal 28
Fried in butter with potato-cucumber salad, cranberries and lemon


Our Palatinate Originals

“The Pfälzer Favorite“ 20
Saumagen, Bratwurst and liver dumpling with Sauerkraut and mashed potatoes

Strudel of blood and liver sausage à la Boris Jelzin 20
with apple-horseradish vegetables, cranberries and mustard seed sauce

“Chancellor Soup” 11
Beef broth with marrow dumplings, lovage and brunoise vegetables

Carpaccio of “Saumagen” 18
with radish marjoram vinaigrette, croutons and salad bouquet

Small Menu

“Chancellor Soup”
Beef broth with marrow dumplings, lovage and brunoise vegetables
* * *
Veal Patties “Rossini”
with fried foie gras, wild broccoli, celery mousseline and truffle sauce
* * *
Williams Christ Pear Sorbet
with tonka bean sauce and mint

38

Dessert & Cheese

Three kinds of Chocolate 17
Slices, ice cream and mousse with marinated berries

Williams Christ Pear Sorbet 11
with tonka bean sauce and mint

Selection of Cheese with grapes and fig mustard
3 types 10 / 5 types 14 / 7 types 18
(75 g cheese) (125 g cheese) ( 175 g cheese)


ALL PRICES STATED ARE IN EURO
INCLUDING ALL APPLICABLE TAXES


All dishes are prepared fresh and with love for you. This does not change the fact that it may contain - even if only in trace amounts - allergens, such as: gluten-containing cereals, crustaceans, eggs, fish, peanuts, soya, milk, nuts, celery, mustard, sesame seeds, lupine, molluscs, sulfides. If you have any incompatibility, please contact your service technician in confidence. We will be happy to advise you individually and, if possible, prepare your meals in such a way that nothing stands in the way of allergen-free enjoyment. We do not use artificial colorings or flavor enhancers in the preparation of our dishes. Our homemade sausage specialties contain nitrite pickling salt and phosphate, dried apricots are sulfurized and black olives can be preserved with iron salt. All sour canned foods contain antioxidants.

Menü- und Büffetvorschläge

Unsere Staatsgäste Menüs