Menu

Amuse bouche
Sourdough bread from Julius Brantner with homemade spread

salmon tatar
cucumber / juniper / ginger / crème fraîche
2022 Alvarinho – Granit Quinta de Soalheiro
Portugal 0,1L 8,50

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tagliatelle with sauteed chanterelles
lovage sherrysauce / tomato / parmesan
2022 Weissburgunder trocken
Winzerhof Stahl, Franken 0,1L 8,-

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glazed anglerfish medaillon
fennel risotto / piment d’espelette
2021 Vermentino di Monteverro
Monteverro, Toskana 0,1L 9,-

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galantine of corn feed chicken
lemon thyme sauce / mushrooms / wild broccoli / mashed red pepper
2018 Beaujolais Morgon Vieilles Vignes
Domaine Anthony Thévenet, Beaujolais 0,1L 13,-

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New York cheesecake
currant / coffee ice cream
1999 Château La Tour Blanche, Sauternes 5cl 11,-

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

Starter and soup

cold marinated rose veal rump
Frankfurter green herb sauce / egg / cramalized chili hazelnut
24,-

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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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salmon tatar
cucumber / juniper / ginger / crème fraîche
26,-

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Neuner’s beef consommé
semolina dumpling / vegetable julienne
13, –

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tagliatelle with sauteed chanterelles
lovage sherry sauce / tomato / parmesan
24,-

Main courses

fried halibut
artichoke / tomato / roasted potatoes / black forest miso
40,-

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glazed anglerfish medaillon
fennel risotto / piment d’espelette
45,-

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Galantine of corn feed chicken
lemon thyme sauce / mushrooms / wild broccoli / mashed red pepper
37,-

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braised beef cheek
mashed potato with rucola / tomato salsa / chanterelles
39,-

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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

eclair with vanilla cream
raspberry / lemon melissa sorbet
16,-

New York cheesecake
currant / coffee ice cream
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 Maître Affineur Günther Abt
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.