Business Lunch & Plat du Jour menus (PDF - Palmengarten ...

Monday, 19 th November
Beef carpaccio with parmesan crème,
balsamic vinegar and rocket
***
Liver dumpling with creamed Sauerkraut,
marjoram and roast potatoes
Tuesday, 20 th November
Mousse and chutney of Hokkaido pumpkin
with orange-spinach salad
***
Cannelloni filled with Ricotta and aubergine
with cherry tomatoes and mint
Wednesday, 21 st October
Black forest ham with galia melon, rosemary
and gingerbread
***
Venison goulash with cranberries,
hazelnut Spätzle and Brussels sprout leaves
Plat du Jour – Menu
Thursday, 22 nd November
Antipasti terrine with parmesan,
olives and basil
***
Savoy cabbage rolls filled with red wine
risotto on parsley root purée
and fried onions
Friday, 23 nd November
Guinea fowl galantine with Boskop,
almonds and lamb´s lettuce
***
Crispy fried fish with potato salad
and remoulade sauce
as a third course:
French Pâtisserie
2 – course menu € 14.75
3 – course menu € 17.95
Salads Goat’s cheese tarte with pumpernickel, portpear, lamb’s lettuce
and hazelnut vinaigrette € 10.50
Siesmayer Salad with Oberräder leaf salads,
sweet and sour pumpkin, pits and poularde stripes € 13.95
Roman lettuce hearts with king prawns, olives
focaccia croûtons and Parmesan dressing € 14.50
Soups Potato soup with Frankfurter sausages and marjoram € 6.75
Essence of chicken with semolina dumplings,
vegetables squares and herbs € 7.30
Pumpkin foam soup with pits and styrian oil € 6.75
Vegetarian Bread dumpling with creamed wild mushrooms and garden herbs € 8.95
Fresh gnocchi with king oyster mushrooms, asparagus and pumpkin € 12.75
Fish Greenland halibut with varied Swiss chard, cherry tomatoes
and pine nut risotto € 18.50
Roasted salmon with celery purée,
brussels sprouts and cider vinegar foam € 17.50
Meat „Heaven and Earth“, black pudding on mashed potatoes,
apple purée, roast onions and marjoram € 11.50
Wiener Schnitzel with fried potatoes, cranberries
and cucumber-dill salad € 19.75
Simmental beef with cauliflower puree, roasted vegetables,
walnut kernels and port wine jus € 20.50
Breast of corn-fed poulard with wild mushrooms, spinach, potato
mousseline and thyme jus € 18.50

Dessert Panna Cotta
with red berry compote € 7.50
Nougat parfait with almond brittle
and plum roaster € 7.95
3 scoops of fruit sorbet with exotic fruits
(sorbet selection: lemon, mango, cassis, strawberry) € 7.50
Sweets in a Tahiti: white chocolate, mango, passion fruit, coconut biscuit, rum € 3.25
canning jar
Mousse au Chocolat: chocolate mousse € 3.25
Tiramisù: Mascarpone cream, biscuit, coffee, almond milk € 2.85
Crème Caramel: milk cream and caramel € 2.75
Strawberry shortcake: biscuit, strawberry sauce,
strawberry pieces, cream € 3.15
Monday, 19 th November
Leek potato soup with North Sea crabs
***
Saddle of venison Crêpinette
with small almond dumplings,
pear and port wine jus
Tuesday, 20 th November
Beef bouillon with stripes of pancake,
roayale and chives
***
Fillet of pikeperch with creamed savoy
cabbage, finger shaped potato dumplings
and bacon crunch
Wednesday, 21 st October
Celery purée soup with egg yolk
and truffle dumplings
***
Breast and leg of Barbarie duck
with pretzel dumplings
and vanilla-black-salsifies
Business Lunch – Menu
Wine recommendation
Aperitif
Cidre
Van Nahmen Cidre Brut
Alc. 4% vol.
€ 3.95 / 0,2 l
White Wine
2011 Müller-Thurgau pur Mineral, trocken
Rudolf Fürst, Franken
€ 8.75 - 0,2 l / € 4.50 - 0,1 l
Red Wine
2010 Fürst Spätburgunder trocken,
Rudolf Fürst Franken
€ 6.45 - 0,2 l / € 3.25 - 0,1 l
Thursday, 22 nd November
Peas soup with mint
and saffron dumplings
***
Baked corn poulard breast
with braised vegetables,
small potatoes and rosemary jus
Friday, 23 nd November
Red lentil soup with coconut milk,
coriander and tandoori spit
***
Fillet and cheeks of Simmental beef
with celery purée, red wine shallots
and truffle jus
as a third course:
French Pâtisserie
& a coffee of your choice
2 – course menu € 17.75
3 – course menu € 19.75