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Our gourmet set menus of the week

Monday – Sunday
6.00 p.m. – 10.00 p.m.

Price per person 84,00 €

The menus change seasonally.
We are happy to offer you a vegetarian alternative.

 

Monday

Rabbit roulade in herb crêpe
on carrot couscous salad and paprika vanilla coulis
* * * *
Foam soup of game fish with shrimps
and saffron dumpling
* * * *
Roulade of guinea fowl breast with miso jus
sweet and sour celery and glass noodles
* * * *
Cassis caramel slices with peanut biscuit
and strawberry parfait

Tuesday

Salmon and zander strudel
on mustard honey sauce and glazed chicory
* * * *
Pasture lamb consommé
with edamame and coriander dumplings
* * * *
Duet of black feather chicken
~ roasted breast and baked leg ~
on potato leek risotto and orange hollandaise
* * * *
Crème brûlée with tonka bean
passion fruit mousse and aniseed air

Wednesday

Game terrine with venison fillet
lukewarm walnut celery salad and juniper ice-cream
* * * *
Foamy radish soup with mountain cheese dumplings
* * * *
Pork fillet cooked in a banana leaf
on Saheli curry spinach and baked rice balls
* * * *
Acacia honey parfait with chocolate brownie
and red wine figs

Thursday

Grilled zucchini with barbecue marinade
smoked boiled beef salad and baby spinach
* * * *
Corn cream soup with kimchi and smoked tofu
* * * *
Veal roulade and merguez wrapped in cabbage
with apple slices and almond broccoli
* * * *
Tart of blood orange and coffee mousse
with chocolate sorbet

Friday

Tartare of Franconian char with quail egg
on cucumber mustard seed relish
and brown bread croûtons
* * * *
Foam soup of Frankfurt green herbs
with semolina dumplings
* * * *
Skrei fillet with potato crust
celery confit in vermouth sauce and rhubarb risotto
* * * *
Duet of chocolate
Dark cake on cinnamon blossom sabayon
and white parfait with basil pear ragout

Saturday

Veal carpaccio with tuna mayonnaise
and marinated wild herbs
* * * *
Free-range beef essence
with Madeira and chester stick
* * * *
Prime rib braised in Guinea pepper and chipotle
grilled avocado and baked potato
with chive sour-cream
* * * *
Rhubarb vanilla parfait with semolina pudding
and rhubarb ragout

Sunday

Spicy seasoned corn poulard terrine
on two spring carrots and baked tempura radishes
* * * *
Beetroot foam soup with wasabi strudel
* * * *
Pink roasted saddle of veal and calf’s liver
on mashed potatoes
with shallot sauce and snow peas
* * * *
Lime mousse with raspberry coulis
and baked milk

 

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