TODAY, SUNDAY, APRIL 21 AT RENGER-PATZSCH

Refreshing: Elderberry Sprizz

0.2l 7.50

OUR MENU

Crispy pike perch filet with braised cucumbers and fresh horseradish

- or -

Marinated goat cheese

with grapes and nut pesto

0.1l Grauburgunder, Matthias Gaul, Pfalz

**

Ricotta strudel with seared scallions and wild garlic sauce

or

Braised veal in porcini jus with green

and white asparagus and chervil-mashed potatoes

0.1l Spätburgunder, Landgraf, Rheinhessen

**

Two kinds of chocolate with caramel ice cream

**

Menu 32.50 Menu with wine 39.50

STARTERS Garden herb soup with croutons 6.50 Mixed salad with radishes, cucumbers and wild herbs 8.- Lamb skewer pan-fried with rosemary and pesto beans 10.50 Pan-fried sea bass filet with peperonata 12.- MAIN COURSES Alsatian sauerkraut with pork shoulder, pork knuckle, salt pork and smoked sausage 17.- Cheese dumpling with creamed mushrooms and a side of vegetables 16.- Ox cheeks braised in red wine, bacon-plums, carrots and mashed potatoes 19.- Pink-seared duck breast with vinegar-cherries, sweetheart cabbage & potato quiche 21.- Organic pork tenderloin, blood sausage and confit with lentils & potato cakes 20.50 Pan-fried sea bream filets in Vermouth sauce with fennel-spinach and sauté potatoes 20.-

DESSERT Cassis sorbet 6.50 Crème brûlée 7.- Semolina flummery with rhubarb and vanilla ice cream 8.- Cheese plate 10.50

ALSATIAN TARTE FLAMBÉE Tarte flambée à la maison: bacon and onions 8.- Tarte flambée gratinée: bacon, onions and Emmental cheese 9.- Tarte flambée végétarienne: leeks, walnuts and Bleu d’Auvergne 9.50 Tarte au fromage de chèvre: onions, potatoes, goat cheese and caraway 9.- Tarte flambée aux aubergines: eggplant, onions, rosemary, capers and feta 9.50 Tarte aux champignons: mushrooms, onions, bacon and Emmental cheese 9.50 Tarte flambée paysanne: apples, onions and blood sausage 9.- Tarte flambée aux pommes: apples, cinnamon and sugar 9.- Tarte flambée au Calvados: apples, Calvados, cinnamon and sugar 9.50