Starters
Three kinds of salads from herring
OR
Beef Tartar
with toasted white bread
OR
Vegan papaya avocado salad
to this
1/8 Cardonnay
Netzl Winery, Carnuntum
Main courses
Glazed roasted wild salmon fillet
on pea and pea-apple cream
OR
“Surf’n Turf” Pink fillet of beef with shrimp
on Mediterranean vegetables with potato soufflé
OR
Vegan pappardelle
with black truffle pesto & arugula
to this
1/8 Merlot Reserve
Winery Münzenrieder, Apetlon
Dessert
Chocolate cake
with liquid core & raspberry sorbet
OR
Vegan sorbet variation
with fruits
to this
1/16 Beerenauslese Sauvignon Blanc
Winery Tschida, Illmitz