Group menus

Artists' menu 4.1 - 14.3.2023
Roasted butternut squash soup with labneh
Wine recommendation: Jurtschitsch Grüner Veltliner Stein, Austria 11 / 57
***
Charred cod with capers and potato puree, and bean- chorizo cassoulet55 €
Wine recommendation: Dr. L Dry Riesling, Mosel, Germany 10,70 / 55
OR
Tauno Palo style sirloin steak with creamed onions and pan-fried potatoes56 €
Wine recommendation: Conde Vimioso Sommelier Edition, Portugal 11,60 / 62
***
Elite´s all time classic - Crème brûlée
Wine recommendation: Chateau Tirecul Les Pins, France 13 / 8 cl
Vegetarian menu 4.1 - 14.3.2023
Available also as vegan menu48 €
Roasted butternut squash soup with labneh
Wine recommendation: Jurtschitsch Gruner Veltliner Stein, Austria 57
Savoy cabbage rolls with Jerusalem artichoke puree and kale
Wine recommendation: Fontanafredda Piemonte Barbera Organic, Italy 56
Pear with vanilla and raspberry
Wine recommendation: Saracco Moscato d´Asti, Italy 9 / 8 cl
Menu Trio 4.1 - 14.3.2023
Green salad with roasted pumpkin seeds
***
Vova´s Vorschmack
Wine recommendation: Barão de Vilar, Douro, Portugal 59
***
Blondie Cake with mandarin and cream cheese mousse
Wine recommendation: Nittnaus Beerenauslese Rose, Austria 11 / 8 cl

36 € / person pre-order for the whole group of 6 persons or more (list price 39€ / person)
Flambé Menu 4.1-14.3.2023
Roasted butternut squash soup with labneh
Wine recommendation: Jurtschitsch Gruner Veltliner Stein, Austria 57
***
Orange liqueur flambéed scampi with fennel risotto58€
Wine recommendation: Saumur Elegance 2020, France 62
or
Cognac flambéed beef tenderloin with truffle seasoned potato croquet and creamy Cognac sauce68€
Wine recommendation: Campo Eliseo Cuvée Alegre Reserva, Spain 13,40 / 76
***
Calvados flambéed pear with milk chocolate ganache
Wine recommendation: Nittnaus Beerenauslese Rose, Austria 11 / 8 cl

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