Appetizers
Matjes Herring 1 double fillet with black bread
Matjes–Fillets “Cologne style“
with bacon potatoes
Rocked-salad in balsamic-dressing with Italian Parmesan cheese
Green salad in vinaigrette of fine herbs
with baked goat cheese and walnuts
Vitello Tonnato: Veal slices in Tunny-sauce
Prime boiled beef - cold-
with vinaigrette sauce and roasted potatoes
Terrine of goose liver with apple-ginger-salad
portwine-jelly, sauce cumberland and brioche
Paste-muzzles “Cologne-Style”filled with black pudding,
served with paprika-sauerkraut and brown onions
2 Potato Cakes with home-cured salmon and shrimps, chive sour cream
Soups
Potato-soup “Cologne style”
with fresh vegetable and slices of crispy bacon
Consommé - clear soup with profiteroles
Main Dishes
2 fried veal escalopes “Vienna Style“
served with „Krützche“- salad and fried potatoes or potato-endive-salad
Roast suckling pig, served with Savoy cabbage
and fried potatoes
Calf´s liver fried in sage butter
served with saisonal vegetable and fried thyme potatoes
Rump steak at its best (200g) with sauce béarnaise
served with mixed salat and fried potatoes
Lamb-chops from a young lamb in a rosemary sauce,
served with seasonal vegetable and fried potatoes
Specialities of the House
Pot-roasted beef “Sauerbraten”
served in a raisin sauce, stewed apples and homemade small flour dumplings “Spätzle”
Prime boiled beef in bouillon
served with fresh vegetable and parsley potatoes
served with Krützche-salad and potatoes
Fish Dishes
Fried fillet of pike-perch with rucolarisotto
served with fresh wild mushrooms
Vegetarien
Vegetable variation with thyme potatoes or potato cake
Fresh Noodles with forest fruits in a herbal cream
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