STARTERS

  • PUMPKIN CREAM SOUP

    • Fr. 13

      with roasted pumpkin seeds and pumpkin oil 

  • TERRINE OF VENISON WITH CRANBERRY CHUTNEY

    • Fr. 16

    fried pumpkin cubes and walnut pesto 

  • BEET ROOT CARPACCIO

    • Fr. 13

    served with Waldorf salad and pumkin brittle 

  • DEER HAM AND CHAVROUX

    • Fr. 14

    thinly sliced deer ham and goat cream cheese with pumpkin salsa and fresh spinach 

  • LUKEWARM CABBAGE SALAD

    • Fr. 10

    according to the recipe of grandmother 
     

  • MIXED SALAD

    • Fr. 13

    with our homemade Tobelhof salad dressing 

  • LAMB’S LETTUCE

    • Fr. 12

    with our homemade Tobelhof salad dressing with bacon, egg and croutons