Schwabenstube Menü Overview

Starters

• Körschtal Trout Fillet with horseradish, green apple, cucumber, and wild herbs
• Young Peas complemented by radishes, pea falafel, and fresh mint
• Salmon Trout paired with asparagus, smoked fish broth, and luxurious caviar
• Veal Sweetbread accompanied by water spinach, marinated mushrooms, and fava beans
• Watercress Foam Soup with smoked trout rillette, watercress flan, and baked egg yolk
• Oxtail Essence served with potato dumplings, root vegetable pearls, and parsley leaf oil

Main Courses

• Saddle of Beef and Braised Rib served with onion vegetables, marinated bean seeds, jus, and homemade spätzle
• Saddle of Venison paired with shoulder of venison, elderberry, purple carrot, and seeds
• Sea Bass accompanied by wild garlic gnocchi, morels, asparagus, and dandelion tips
• Monkfish Cheeks with North Sea prawns, peas, black lemon, and pancetta
• Veal Tartare blending calf’s head and sweetbread, buttermilk, cauliflower, and watercress
• Two Types of Asparagus with semi-dried cherry tomatoes, buffalo burrata, bitter salad greens, and chervil foam
• Short Ribs, cooked for 48 hours, paired with rhubarb, fried and marinated asparagus

Signature Menus

• Adler Menü featuring salmon trout with asparagus, smoked fish broth and caviar; monkfish cheeks with North Sea shrimps, peas, black lemon and pancetta; veal sweetbread with water spinach, marinated mushrooms and broad beans; saddle of venison with shoulder of venison, elderberry, purple carrot and seeds; and a variation of rhubarb with red vanilla, Valrhona Amatika Blanche and herb broth.
• Vegan Menü showcasing young peas with radish, pea falafel and mint; wild cauliflower with miso, salzyuzu and purslane; wild garlic gnocchi with morels, asparagus and dandelion tips; and a coconut creme with raspberry sorbet and pistachio to finish.
• Regional Menü celebrating local flavors such as Körschtal trout fillet with horseradish, green apple, cucumber and wild herbs; oxtail essence with potato dumplings, root vegetable pearls and parsley leaf oil; beef rump and braised rib with alliums, marinated beans, rich jus and house-made spätzle; and 'Bienenstich' dessert with almond caramel, crème pâtissière and pear.

Desserts

• Variation of Rhubarb with red vanilla, Valrhona Amatika Blanche, and herb broth
• Coconut Creme paired with refreshing raspberry sorbet and crunchy pistachio
• 'Bienenstich' featuring almond caramel, crème pâtissière, and pear
• Cheese selection from Fromagerie Tourrette Strasbourg

Drinks and Specials