Aperitif

Würzburger Stein Riesling sparkling wine
classic bottle fermentation brut, Schloss Steinburg
7,80

Fruit Secco ~ non alcoholic ~
apple quince BIO fruity-mild, Van Nahmen, Hamminkeln
6,00

Starters, Soups & Entrée

“Spring garden”
marinated vegetables on roasted cauliflower
with herbs and spicy basil ice cream
14,50

Terrine of pike perch and salmon on two variations of pepper marc
with rocket salad and thyme brioche
16,50

Corn poulard galantine on lime gel
with tomato confit and wild herb salad
15,00

Foamed soup of Frankfurt herbs with goat cheese ravioli
9,50

Free-range beef essence with Asian marinated filet tips
and coriander dumplings
10,50

Gratinated pigeon breast on glaced rucola with Traminer foam
15,50

Sorbet

Raspberry sorbet on Franconian sparkling wine foam
8,00

Vegetarian & Vegan

Roulade of potatoes and goat cheese on sautéed young leek
with fruity tomato confit
19,50

Homemade spinach bread dumplings
on creamy king oyster mushrooms and almond broccoli
17,50

Spring vegetables baked in tempura dough on red pepper foam
with ginger basmati rice croquettes*
18,50

Fish & Meat

Piccata Milanese of Franconian char
with Chianti butter sauce on thyme shallots and spinach tagliatelle
28,50

Codfish filet in herb brew
on mild garlic spinach with laurel potato crullers
29,00

Beef filet with a Café de Paris coating on balsamic caramel sauce
with braised fennel on tomato polenta
36,50

Filled guinea fowl breast with shallot sauce
on champagne cabbage and herb finger-shaped potato dumplings
30,50

Sauerbraten of shoulder of wild boar
in plum jus with savoy cabbage and pumpkin gnocchi
29,50

Roulade of saddle of rabbit on basil foam
with kohlrabi spaghetti and tomato fregola
29,50

Landuro pork filet coated with lardo
in thyme glace with bean cassolette and potato gratin
33,50

Dessert & Cheese

Blueberry crème fraîche moussein champagne biscuit
with mocca ice cream
11,50

Hazelnut cream cheese tartlet on orange Grand Marnier parfait
10,50

Crème Brûlée of Earl Grey and vanilla with ginger lemon ice cream
9,00

Choice of international cheese specialties of our Maître Affineur G. Waltmann
with homemade chutney and baguette
15,00

Spring Menu

“Spring garden”
marinated vegetables on roasted cauliflower
with herbs and spicy basil ice cream

Foamed soup of Frankfurt herbs
with goat cheese ravioli

Gratinated pigeon breast
on glaced rucola with Traminer foam

Raspberry sorbet on Franconian sparkling wine foam

Roulade of saddle of rabbit on basil foam

with kohlrabi spaghetti and tomato fregola

Hazelnut cream cheese tartlet
on orange Grand Marnier parfait

6-course menu 82,50

5-course menu (without entrée) 67,00

4-course menu (without sorbet and entrée) 59,00

 

all prices in euro

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