Starter and soup

beef tartare of bavarian ox
fried egg / truffle
25,-
 
lettuce for two
crôutons / radish
7,50 p.p.
 
cured char spicy cucumber & dill broth / lemon oil / cottage cheese 22,-
Neuner’s beef consommé
semolina dumpling / vegetable julienne
13,-
 
tagliatelle with chanterelle mushrooms parmesan / sherry / lovage 23,-

Main courses

pan-fried pike-perch fillet marinated white cabbage / bell pepper & herb broth
40,-
 
monkfish medaillons artichoke barigoule / tomato / saffron mussel foam
43,-
 
coq au Riesling braised corn-fed chicken leg / parsley pearl barley creamy Riesling & chanterelle sauce
37,-
 
two preperations of lamb
braised shoulder and gratinated rack polenta / ratatouille
49,-
 
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

homemade curd dumpling
stewed plums / chocolate ice cream
16,-
 
apricot tartlet
apricot compote / hazelnut ice cream
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

2018 SW Beerenauslese, Weingut Velich, Burgenland 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.