fbpx

Our gourmet set menus of the week

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

Price per person 74,00 €

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

 

Monday

Beetroot carpaccio with horseradish
and lamb’s lettuce marinated with pomegranate
* * * *
Pumpkin foam soup
with fried king oyster mushrooms
* * * *
Saddle of veal steak with mustard onion topping
on thyme jus with glazed turnips and potato gratin
* * * *
Parfait of nougat in a biscuit coating
on plum ragout with candied almonds

Tuesday

Smoked goose ham with baked apple chutney
on frisée salad and hazelnut brioche
* * * *
Free-range beef essence
with veal sweetbread dumplings
* * * *
Iberico pork duet
~ boiled cheek on corn cream ~
~ fillet on almond sauce with chili cabbage and macaire ~
* * * *
Vanilla marzipan mousse
with pomelo kumquat compote and honey ice-cream

Wednesday

Fjord salmon ceviche
with shallots, capers, olives and lime
on cauliflower cous cous and glazed chicory
* * * *
Veal foam soup with cardamom
and honey cruller
* * * *
Pink roasted duck breast
on balsamic caramel sauce with rosemary cherries
and nut potato noodles
* * * *
Chocolate fig tart with tonka bean ice-cream

Thursday

Partridge terrine
with spicy ginger and orange jam
on wild herbs and pumpkin brioche
* * * *
Lamb’s lettuce cappuccino
with bacon cream cheese biscuits and walnut oil
* * * *
Filled leg of goose from the oven on mugwort glace
with Savoy cabbage and lovage bread pralines
* * * *
Pear and almond strudel on vanilla sabayon
and mulled wine butter ice-cream

Friday

Pickled char fillet on date glass noodle salad
with Kim Chi and sesame crispbread
* * * *
Celery foam soup with apple and pumpkin ravioli
* * * *
Turbot fillet in a herb panko coating
on champagne foam with saffron fennel
and beetroot risotto
* * * *
Brazil nut honey charlotte
on sweet pesto and mulled wine parfait

Saturday

Veal terrine with sage on morels
with pear saffron relish
and wild herbs marinated with blackberries
* * * *
Poultry consommé with root vegetables
and semolina dumplings
* * * *
Beef duet
~ braised shoulder and roasted back
on red wine pearl onions with parsnip mousse and rocket polenta ~
* * * *
Homemade chocolate brownie
with tangerine ragout with salty caramel ice-cream

Sunday

Smoked trout sour cream roulade
in parsley crêpe on two ways of carrot
* * * *
Herbal foam soup with small onion cake
* * * *
Filled corn chicken breast with port wine jus
on celery vegetables and olive bulgur
* * * *
Three ways of chocolate
~ white mousse with thyme ~
~ whole milk parfait with marinated berries ~
~ dark cake with Maldon salt ~

 

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