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Creative Menus starting on 4 November 2022

Monday

Goose pate with pistachio cream
plum anise chutney and chicory

* * * *

Clear poultry essence with mulled wine flavours
and celery snowball

* * * *

Hare and apple crêpinette
on parsley root risotto and chervil jus

* * * *

Chocolate ravioli
with vanilla-oranges and mint ice-cream

 

Tuesday

Pickled Ikarimi salmon with beetroot
pecan savoy spring roll and apple foam

* * * *

Cream of chestnut soup with cherry wood smoke
and rum ravioli

* * * *

Pheasant breast covered with morels
on hazelnut polenta and baked plum

* * * *

Green spelt mousse with lye chocolate ice-cream
and pickled cherries

 

Wednesday

Truffled goat cheese in a strudel leaf
with quince chutney and pear parsley root salad

* * * *

Foamy goose soup with port wine
and baked apple ravioli

* * * *

Venison served two ways with long pepper
curd cheese noodles and Brussels sprouts

* * * *

Tonka bean crème brûlée on pickled honey pumpkin
and baked passion fruit ice-cream

 

Thursday

King crab tartar with steamed romaine lettuce
and raisin-olive cream

* * * *

Beef consommé with porcini mushroom tortellini
and thyme egg sauce

* * * *

Crêpinette of turkey with cranberry jus,
pumpkin tarte tartin and bacon cabbage

* * * *

Chocolate triple
~ white mousse with caramelized macadamia
dark sorbet with tonka bean
whole milk Toblerone with sesame seeds ~

 

Friday

Cauliflower mousse with cocoa gel on trout matjes
and chicory in tempura

* * * *

Tomatoed fennel soup
with mandarin cinnamon leaf pastry

* * * *

Fillet of turbot covered with truffles
filled mini pumpkin and potato thyme cake

* * * *

Saffron crème brûlée
with peppered pear compote and almond ice-cream

 

Saturday

Chestnut crêpe filled with partridge
on lukewarm apple-red cabbage salad and pumpkin espuma

* * * *

Porcini mushroom cappuccino with Roquefort dumplings
and confit leek

* * * *

Fillet of country pork in banana leaf
with ginger-beetroot mousseline and spiced rice

* * * *

Tangerine charlotte with cashew nuts,
muscovado sugar sauce and licorice ice-cream

 

Sunday

Pickled sea bass with orange tapioca
parsley cream and pumpkin seed brioche

* * * *

Parsnip cappuccino with rosehip doughnuts
and mango vinegar

* * * *

Braised goose leg with quince jus
sautéed Brussels sprouts and curd cheese cookies

* * * *

Mousse of Nuremberg gingerbread and marzipan
with mulled wine butter ice-cream

 

Vegetarian Menu

Pickled trumpet squash with salt lemon cream
parsley soil and poppy brioche

* * * *

Spicy milk broth with rosemary honey fritters
and carrot espuma

* * * *

Potato pyramid cake with asmonte on parsnip jus
fermented butter beet and savoy cabbage chip

* * * *

Quince coconut ice-cream with mulled wine cake
and rum berries

Schloss Steinburg
Hotel und Weinrestaurant e.K.
Mittlerer Steinbergweg 100
97080 Würzburg am Main

Telefon +49 931 9 70 20
Fax +49 931 9 71 21
E-mail: hotel@steinburg.com
www.steinburg.com