Menu

Amuse bouche
Sourdough bread from Julius Brantner with homemade spread

amuse bouche
sour dough bread from Julius Brantner

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cured and caramelized sturgeon
radish / bell pepper / pointed cabbage / augustiner beer broth
2021 Sauvignon Blanc “Ehrenhausen” Barrel Reserve
Weingut Tement, Southern Styria 0,1L 9,50,-

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homemade veal wild garlic ravioli
onions / wild garlic sauce
2023 Pinot Blanc
Weingut Jochen Dreissigacker, Rheinhessen 0,1L 9,50,-

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poached char
pea / chioggia beet / piment d’espelette foam
2022 Vermentino di Monteverro
Monteverro, Tuscany 0,1L 9,-

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gratinated black Aberdeen beef strip loin
wild cauliflower / green asparagus / black garlic

2021 Verruzzo di Monteverro Toscana Rosso IGT
Monteverro, Tuscany 0,1L 11,-

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homemade “scheiterhaufen”
brioche / custard / rhubarb compote / chocolate sorbet
1997 Château Lafaurie-Peyraguey, Sauternes 5cl 12,-

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5 course menu 98,-
4 course menu 82,-
3 course menu 69,-

Starter and soup

lamb tongue & asparagus salad
sun-dried tomato / shallot vinaigrette / bread crisp
22,-

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beef tartare of bavarian ox
fried egg / toasted brown bread / truffle
25,-

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lettuce for two
crôutons / radish
7,50 p.p.

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seared fjord trout
buttermilk / horseradish mousse / garden cress
25,-

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Neuner’s beef consommé
veal liver spätzle
13,-

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homemade veal wild garlic ravioli
onions / wild garlic sauce
23,-

Main courses

pan-seared pike-perch fillet
asparagus cassoulet / tomato concassé / salt potatoes / tarragon sauce
40,-

poached char
pea / chioggia beet / piment d’espelette foam
39,-

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braised ox cheek
parsnip mousseline / springvegetable / burgundy jus
38,-

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gratinated black Aberdeen beef strip loin
wild cauliflower / green asparagus / black garlic
45,-

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cap of rump boiled in stock
spinach / boiled potatoes / horseradish with apple
32,-

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Viennese veal schnitzel,
potato salad or pan-fried potatoes,
cranberry–horseradish dip
37,-

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Weinhaus Neuner special
Munich truffled chicken fricassee | puff pastry crust
32,-

Dessert

salty caramel tarte with chocolate
mango / mango sorbet
16,-

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homemade “scheiterhaufen”
brioche / custard / rhubarb compote / chocolate sorbet
16,-

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“Kaiserschmarrn” oven-fresh
apple compote/ raisins / almonds / vanilla ice cream
from 2 persons – 25 min. time of preparing
29, –

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cheese selection from Tölzer Kasladen
raw milk cheese selection / ticino fig mustard
degustation (5 pc)
23,-

Wine recommendation for dessert & cheese

1999 Château La Tour Blanche, Sauternes 5cl 11,-
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 for the place setting.