Starter and soup

baked veal head
bean salad / radish vinaigrette
23,-
 
 
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,-
 
 
homemade veal ravioli with lovage
lovage sauce / fried onions
23,-

Main courses

pan-fried pike-perch fillet
marinated white cabbage / bell pepper & herb broth
40,-
 
roasted meagre filet
potato / root vegetables / bouillabaisse fond / sauce rouille
43,-
 
coq au Riesling
braised corn-fed chicken leg / parsley pearl barley
creamy Riesling & chanterelle sauce
37,-
 
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 mousse
blackberry sorbet / fresh blackberries / meringue
16,-
 
homemade cream puff
vanilla chantilly / marinated strawberries / yogurt 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.