Menu

amuse bouche
sourdough bread by Julius Brantner with homemade spread
*** 
cured Scottish salmon
buttermilk & chervil jus / horseradish mousse / salmon caviar
***
homemade veal ravioli with wild garlic
wild garlic sauce / fried onions
***
roasted meagre filet
potato / root vegetables / bouillabaisse fond / sauce rouille
***
quail saltimbocca
bacon / sage / asparagus / pearl barley / balsamic sauce
***
chocolate carrot brownie
marinated carrot / fresh cheese ice cream
 
5-course menu €98
4-course menu €82
3-course menu €69

Starter and soup

boiled veal tongue
beetroot salad / wasabi mayonnaise / shallot vinaigrette
23,-
 
beef tartare of bavarian ox
fried egg / toasted brown bread / truffle
25,-
 
lettuce for two
crôutons / radish
7,50 p.p.

cured scottish salmon
buttermilk & chervil jus / horseradish mousse / salmon caviar
24,-
 
Neuner’s beef consommé
semolina dumpling / vegetable julienne
13,-
 
homemade veal ravioli with wild garlic
wild garlic sauce / fried onions
23,-
 

Main courses

crispy fried danube catfish
rhubarb risotto / chard / Pommery mustard sauce
39,-
 
roasted meagre filet
potato / root vegetables / bouillabaisse fond / sauce rouille
43,-
 
quail saltimbocca
bacon / sage / asparagus / pearl barley / balsamico sauce
41,-
 
two kinds of veal / braised veal shank and pink fillet
leak / pomme duchesse / beans with bacon
47,-
 
cap of rump boiled in stock
spinach / boiled potatoes / horseradish with apple
33,-
 
Viennese veal schnitzel,
potato salad with bacon or pan-fried potatoes,
cranberry–horseradish dip
39,-
 
Weinhaus Neuner special
Munich truffled chicken fricassee | puff pastry crust
33,-

Dessert

chocolate carrot brownie
marinated carrot / fresh cheese ice cream
16,-
 
almond brittle parfait
rhubarb / strawberry / woodruff / strawberry sorbet
16,-
 
“Kaiserschmarrn” oven-fresh
apple compote/ raisins / almonds / vanilla ice cream
from 2 persons – 25 min. time of preparing
28,-
 
cheese selection from Tölzer Kasladen
raw milk cheese selection / ticino fig mustard
degustation (5 pc)
23,-

Wine recommendation for dessert & cheese

2017 Jurançon “Clos Uroulat” Domaine Charles Hours, Südwestfrankreich 5cl 6,-
Port Tawny 10 years Graham’s 5cl 12,-

As usual, we serve you Julius Brantner bread and homemade spread at the start of your meal. We do charge 3.00 euros per person.