Untitled - Excelsior Hotel Ernst

excelsiorhotelernst.com

Untitled - Excelsior Hotel Ernst

Pâté of boar

on sour cherry chutney

Starters

with celery salad and argan oil Euro 24

Foie gras terrine on dried fruit jam

with pointed cabbage and brioche Euro 29

Pan –fried scallops

under the pecan nut crust

on blood orange jelly

and Quinoa with passion fruit emulsion Euro 26


Soups and Entrees

Consommé of guinea fowl

with vegetable pearls and herbal “Flädle” Euro 14

Green parsley root cream soup

with breast and egg of quail Euro13

Stewed cheeks of Iberico pork

on root vegetables and potato straw Euro 21


Poched turbot

with langoustine ratatouille

Fish Dishes

and red Carmague rice Euro 39

Pan-fried zander with chervil spume

on apple champagne sauerkraut

and black pudding pierogi Euro 36


Tenderloin of US-Beef

Meat Dishes

on truffled black salsify vegetables

roused mini mushrooms and

red wine-shallots doughnuts Euro 38

Breast and ragout of black feather chicken

on spice-carrots-tarte and peas variation Euro 36

Saddle of fawn

Brussel sprouts, bunches of grapes, bacon

and gingerbread dumplings in a napkin Euro 35


Baked Camembert

Cheese

with cranberry chutney Euro 13

Selection of French pure milk cheese

with assortment of chutneys Euro 12


Dessert

Crispy cannelloni with orange mousse

on spiced coffee parfait and kumquat chutney Euro 11

Frosted Mille Feuille of sesame brittle

cassis and nougat Euro 10

Gelatinized tamarillo soup

on brownie of Dulcey chocolate

and Macadamia

with mascarpone ice cream Euro 12

Chocolate casserole

on two kinds of grapefruit and pistachios Euro 13

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