Evening menu
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Starters and soup
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Marinated olives with basil pesto, finely sliced salami,
homemade spiced butter and mill bread
Euros 9.50
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Marinated winter salads in raspberry dressing,
fresh vegetables, herb crème fraîche and butter croutons
Euros 9.50
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Gourmet sandwich with fried king prawns and scallops
with black caviar
Euro 1 9.50
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Carrot-ginger soup
with cress cream
Euro 8.50
Dried tomato and eggplant tartare (vegan)
with toasted mill bread and lime mayo
Euro 16.50
Vegetarianh & Vegan
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Beetroot ravioli (vegan)
in vegan bacon and onion stock with fresh herbs
Euro 21,50
Handmade porcini mushroom panzerotti
in truffled wild mushroom cream and parmesan cheese
Euro 21,50
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Meat
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Rump steak from US beef with Cafe de Paris butter,
bacon beans, kimchi mayo and Super Crunch Fries
Euro 42,50
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Fillet steak from the Australian Aberdeen Black
on bacon beans, kimchi mayo and Super Crunch Fries
Euro 54,50
Beef Bourguignon from American US Beef
on strong herb jus, tossed vegetables and mashed potatoes
Euro 39.50
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Pink roasted salt marsh lamb
on herb jus, bacon beans and potato gratin
Euro 32.50
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Wohlschbacher Schnitzel from Franconian straw pig
in a fine marinade, creamed carrots and fried potatoes
Euros 18.50
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Fish
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Linguine in lobster sauce,
with fried prawns and game fish
Euro 34.50
Fillet of river pike perch
on cream sauerkraut and baked potatoes
Euro 29.50
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dessert
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Duet of “Opera cake” and raspberry macaron
with cassis sorbet
Euro 13,50
Forest fruit panna cotta tart
with yoghurt ice cream and lime crisp
Euro 11,50
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Chocolate caramel cake with blood orange gel
and vanilla ice cream
Euro 11,50
The junior boss recommends a glass of rum
Botucal Reserva Exclusiva Venezuela, 4 cl
Euro 7.40
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Iced coffee mill style
1 scoop vanilla ice cream | Espressoo | Kahlua | cream
Euro 8.00
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