Aperitif

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

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

Starters, Soups & Entrée

Terrine of corn poulard and hare
on bacon chanterelles with braised tomato relish
15,50

Tuna tartar on spring onion mousseline
with iced tomato sorbet and smoked sour cream
16,50

Basil crêpe filled with chanterelle mousse
on spicy Pumpernickel ice cream and radish chives salad
14,50

Foamed soup of chanterelles
on sweet hot chicken samosa
10,50

Curry lemongrass cappuccino
with filled coconut falafel
9,50

Surf ´n Turf
Fried king prawn and veal tenderloin
on pineapple mustard seed chutney
16,50

Sorbet

Strawberry vanilla sorbet on sweet potato apple foam
8,50

Vegetarian & Vegan

Herb omelet filled with chanterelles
on glazed radishes and parsley potatoes
17,50

Buckwheat risotto with filled shiitake mushrooms
on confied chicory*
18,50

Homemade herb brioche dumplings
on chanterelle cream sauce
and green tomato beignets
19,50

Fish & Meat

Fried plaice with raspberry thyme butter
on bacon beans and millet curry cookie
28,50

Baked Franconian char filet with sage tomato oil
on root vegetables with spinach taglierini
30,50

Crêpinette of hare and rabbit
on fried rosemary chanterelles with lye roll pralines
29,50

Barbarie duck breast filled with chanterelles
on cherry vinegar jus
glazed snow peas and barley hash browns
32,50

Medallions of pork covered with roast onions
with chanterelle cream sauce
on glazed carrots and spinach spaetzle
27,50

Dry aged saddle of beef with roasted garlic butter
on apricot relish with shallot chanterelles
and carrot fregola
36,50

Roulade of saddle of veal covered with pancetta
on chanterelle ragout with peach broccoli
34,50

Dessert & Cheese

Strawberry yoghurt terrine on sweet basil pesto
with chocolate kroepoek
11,00

Charlotte of apricot and citrus thyme
on raspberry sorbet
10,50

Gin tonic ~ something different ~
Juniper cucumber sorbet on lime mousse
and tonic water foam
11,50

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

Spring Menu

Basil crêpe filled with chanterelle mousse
on spicy Pumpernickel ice cream and radish chives salad

Foamed soup of chanterelles
on sweet hot chicken samosa

Surf ´n Turf
Fried king prawn and veal tenderloin
on pineapple mustard seed chutney

Strawberry vanilla sorbet on sweet potato apple foam

Roulade of saddle of veal covered with pancetta
on chanterelle ragout with peach broccoli

Gin tonic ~ something different ~
Juniper cucumber sorbet on lime mousse
and tonic water foam

6-course menu 91,50
5-course menu (without entrée) 75,50
4-course menu (without sorbet and entrée) 70,50

 

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