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Our gourmet set menus of the week

Monday – Sunday
6.00 p.m. – 10.00 p.m.
(last menu accepted at 8.30 p.m.)

 

Price per person 84,00 €

The menus change seasonally every 6-8 weeks.
We are happy to offer you a vegetarian alternative (see below).
 

Monday

Smoked eel from the Main
with apple jelly, lukewarm potatoes foam
and poached chive egg

* * * *

Field salat foam soup
With fermented garlic and shallot ravioli

* * * *
Corn-fed chicken roulade
with hazelnut and chorizo on pumpkin risotto
and sautéed kohlrabi

* * * *

Lemongrass mousse
with pickled blackberries and pistachio crumble

 

Tuesday

Coconut and pea terrine
with pulled chicken and fennel bread

* * * *

Franconian apple cider soup
with farmer’s bacon breadsticks

* * * *

Pink roasted lamb
with braised radicchio, parsnip mousseline
and citrus vinegar

* * * *

Walnut chocolate tart
with orange and vanilla foam

 

Wednesday

Sweet potato shiitake quiche
with curry mayonnaise and field salat

* * * *

Cauliflower cappuccino
with baked carp dumpling

* * * *

Country pig in savoy cabbage
with truffle jus celery pokets
and hazlenut Schupfnudeln

* * * *

Grapefruit matcha slice
with white aerated chocolate
and lemon crème fraiche

 

Thursday

Smoked duck ham with marinated autumn turnips,
plum chutney and caramelized pumpkin seeds

* * * *

Wild
Venison consommé with red cabbage strudel
and glazed deer liver

* * * *

Braised shoulder of veal in Eschendorfer Riesling,
pea mousseline and chili potato fritters

* * * *

Apple tarte tatin with basil sorbet

 

Friday

Roasted miso squash with smoked corn mousse
seaweed salad and black sesame

* * * *

Clear carrot ginger soup
with pike strudel and fermented white cabbage

* * * *

John Dory in cucumber crust
with caraway butter, carb cannelloni
and parsley couscous

* * * *

Saffron pear parfait
with salted chocolate ice cream and honey hip

 

Saturday

Cream cheese terrine
with apple, sour quince and toast

* * * *

Kohlrabi foam soup
with beetroot ravioli and passion fruit vinegar

* * * *

Veal saltimbocca
with tomato zucchini salsa, confit eggplant
and herb gnocchi

* * * *

Poppy seed mousse
with apricot and two kinds of plum

 

 

Sunday

Beef aspic with caramelized horseradish mousse,
frisee salad and baked radishes

* * * *

Yellow lentil soup
with scallop samosa an Szechuan pepper

* * * *

Pink roasted duck breast on creamy kale,
gooseberries and buckwheat noodles

* * * *

Yuzo tart with almond hip
and green fruit jelly

 

Vegetarian Menu

Polenta soufflé with morels
by spinach salad and parmesan vinaigrette

* * * *

Pea foam soup
with gazpacho croquettes

* * * *

Pumpkin Emmer roulade with cauliflower
in oat mil and candied egg yolk

* * * *

Macadamia nut mousse
with peppered mirabelle and caramel parfait

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