Restaurant in Salzburg, Austria
Cold starters
Foie gras mousse in a potato nest
leaf salad bouquet, pickled plums and black nuts
Carpaccio of Alpine ox filet
served with a small salad bouquet and parmesan shavings
Variation of smoked salmon
served with buckwheat blini, horseradish sauce and red oak leaf lettuce in a sherry-dressing
Smoked and roasted Barbarie duck breast
served with sweet and sour quince and small salad bouquet
Soups
Cep Consommé
with Royale and vegetable pearls in a herb crust
White tomato foam soup
with herb dumplings and fleurons
Rocket foam soup
with roasted Parma ham and ravioli
“Wedding soup“
Strong beef broth with liver dumplings, semolina dumplings and vegetable strips
