Meal examples

Herbed cream cheese terrine in a smoked salmon coat
with arugula and a lemon&balm vinaigrette
***
Truffled celery cream soup
with parsley espuma
***
Rosa steak from the "Alm ox”
 on a pea puree with shallot&port wine jus and roasted vegetables
***
Apricot tarte
with heart cherries, marinated in port wine, and bourbon vanilla ice

Example for a buffet

Turret of smoked trout „Gut Dornau"
with apple & celery salad and cucumber

Prime boiled beef („Tafelspitz") carpaccio
from the „Alm Ox" on arugula salad with spring onion vinaigrette
and wild garlic and curd cheese dumplings

Southern Styrian farmers‘ salad
with sheep cheese, runner beans, cucumber, red bell pepper, wild herbs and
pumpkin seed oil dressing

Asparagus and ham salad
with horseradish cream

White asparagus cream soup
with spelt croûtons with mountain cheese

Oven-baked organic small rolls, nut bread and organic spelt bread

***
Medallions from regional young pork
with wild thyme jus, oven-baked vegetables and roasted potatoes & asparagus

Carved at the buffet table:
Roast veal with root vegetables
and truffled, buttery dumplings

Grilled zander fillet suprème
à la meunière with chard & leaf spinach and potatoes with chervil

Vegetable quiche with morels,
spring herbs and melted mountain cheese

***
Mousse from "Zotter” almond gianduia
in a glass with strawberry ragout and almond brittle

Fine Petits Fours variation
from our patisserie

Fluffy curd cheese omelet, cooked in the pan,
with caramelized walnuts and rhubarb-strawberry-compote