Aperitif

Port`n Tonic 0,1 l
white port wine filled up with tonic water, refined with lime and mint leaves
7,90

Fruit Secco ~ non alcoholic ~ 0,1 l
apple quince BIO fruity-mild, Van Nahmen, Hamminkeln
6,00

Starters, Soups & Entrée

Terrine of hare and rabbit on Pecorino kohlrabi carpaccio
with Piment d`Espelette and mangel salad
16,50

Zander tartar smoked with Mesquite on lentil curry mousse
tomato jelly and thyme cream
15,50

Cannellini bean tartlet on pickled carrots’
with ginger orange relish and spinach salad
14,50

Essence of gourmet fish with fennel and smoked fish roulade
11,00

Foamed soup of Dijon mustard with bacon shallots ravioli
10,50

Turbot filet cooked in honey brew on pea mint foam and red wine mustard seeds
16,50

Sorbet

Wodka lemon sorbet on cucumber espuma
8,00

Vegetarian & Vegan

Gourmet mushroom risotto with glazed sugar snaps and braised lavender tomatoes
17,50

Curry of beans and vegetables in coconut milk
on fried soybean sprouts and lemon grass jasmine rice
19,50

Fish & Meat

Char filet on curcuma foam with baked fennel and Camargue rice
29,50

Codfish filet brewed in white wine apple broth with mustard sauce
on sautéed spring spinach and tomato tagliarini
32,50

Pink fried Barbarie duck breast on whitethorn glace
with parsnip ragout and coconut bulgur
30,50

Saddle of venison with a Café de Paris coating on red wine glace
with orange cabbage and sesame spaetzle
33,50

Baked saddle of lamb with roasted garlic jus
on ratatouille with apricot couscous
32,50

Pork filet wrapped with ham and herbs on marjoram onion jus
with fried mushrooms and potato dumpling fingers
30,50

Steaks

with all steaks we serve cherry barbecue sauce and gremolata

Argentinian roastbeef 250 gr.
29,50

Argentinian beef filet 250 gr.
34,50

Dry aged T-bone steak
43,00

Additional we recommend :

Baked potato with herb crème fraîche
5,50

Rosemary potatoes
4,50

Grilled vegetables
4,50

Dessert & Cheese

Slice of three sorts of chocolate on raspberry sauce and orange compote
11,50

Cappuccino charlotte on cocoa bean sauce with rice pudding
9,50

Coconut crème brûlée with baked pineapple and almond parfait
10,50

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

Pepper Menu

Terrine of quail and wild boar
with fermented black pepper
on currant foam and frisée lettuce

Green foam soup of radishes
and king prawn spiced with French pepper

Lemon pepper char filet on sweet wine foam

Strawberry sorbet on green pepper foam

Saddle of Iberico pork flavoured with Timut pepper
on miso sauce with mustard cucumber ragout
and tarragon potato patties

Lemon tart covered with Sancho pepper and meringue
with basil and grape sorbet

 

6-course menu 89,50
5-course menu (without entrée) 75,00

4-course menu (without sorbet and entrée) 67,00

Last order for menus (3 course or more) is 9:00 p.m.
Despite all caution and care our food contains traces of allergens.
For our guests suffering from allergies, we have a special allergen labeled menu.
Please inform our service staff by your order.
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