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Viennese Schnitzel

with wild cranberry jam and potato-cucumber salad

EINSTEIN-Breakfast for 1 Or 2 PERSON

Served on an étagère: selection of sausages and cheese, home marinated salmon and egg salad with crayfish tails and curry, goat cheese, selection of fresh fruit, yoghurt with berries and maple syrup, jam, honey, croissant, butter, selection of bread

Homemade apple strudel with raisins

with vanilla sauce/vanilla ice cream/cream

EINSTEIN-Breakfast for 1 Or 2 PERSON

Served on an étagère: selection of sausages and cheese, home marinated salmon and egg salad with crayfish tails and curry, goat cheese, selection of fresh fruit, yoghurt with berries and maple syrup, jam, honey, croissant, butter, selection of bread

2 rolls, butter, apricot jam, 2 eggs in a glass

PARIS BREAKFAST

Croissant, small roll, madeleine, butter, jam and honey

Avocado puree, ginger-carrot muffin, honey, muesli with yoghurt, fresh goat cream cheese, fruit and crudités, herbal curd, butter, bread

JERUSALEM BREAKFAST

Omelette, israelean salad, tahini dip, herbal cream cheese, emmentaler cheese, homemade rugelach, butter, bread

LACHS & SHRIMPS

Home marinated salmon with horseradish, shrimps cocktail, butter, toast and dark rye bread

with wild berries, fresh fruits and roasted almonds

with home marinated salmon or bacon, young spinach, sauce hollandaise on english muffin

Falafel, marinated quinoa, hummus, avocado, seasonal vegetables, cress and sesame dip

with apple chips, roasted Brazil nuts and cider dressing

Einstein salad

Roasted veal Tafelspitz on fig chutney and pickled fjord trout with marinated avocado and orange mustard sauce on lettuce with Einstein house dressing

Styrian scarlet runner beans salad

with marinated Tafekspitz, tomatoes and rocket

with Tyrolean cheese dumplings

with smoked char and kress

with wild cranberry jam and potato-cucumber salad

with wild cranberry jam and potato-cucumber salad

with seasoning sauce, red cabbage, potato dumplings and baked apple confit

Viennese boiled beef

with horseradish sauce, glazed beets, and parsley potatoes

with lavender foam, glazed root vegetables and purple mashed potatoes

Fried cheese pear saccottini

with sage mascarpone sauce, mushrooms and grilled Hokkaido pumpkin

CLUBSANDWICH

with fried poulard breast, crispy bacon, tomatoes and french fries

Weinaperitif (5cl)

Vermouth (5cl)

Champagner with Merlet Crème de Cassis (10cl)

Crémant, rhubarb liqueur, rhubarb juice (10cl)

Crémant with white peach pulp (10cl)

CRÉMANT DE LIMOUX BLANC BRUT

Aimery-Sieur d´Arques, Languedoc, France

Grand Cru – Blanc de Blancs

with apple chips, roasted Brazil nuts and cider dressing

Einstein salad

Roasted veal Tafelspitz on fig chutney and pickled fjord trout with marinated avocado and orange mustard sauce on lettuce with Einstein house dressing

Oyster variation

baked on marinated beets with bacon and horseradish, au gratin with blue cheese, spinach and pine nuts and nature on ice with apple cider vinegar

Beef tartare

with fried quail egg, caramelized parsnip, lamb’s lettuce pesto and sourdough bread

Truffled salsify soup

with herbal crème fraîche and caviar

with smoked char and kress

with wild cranberry jam and potato-cucumber salad

with wild cranberry jam and potato-cucumber salad

with seasoning sauce, red cabbage, potato dumplings and baked apple confit

with cipotledip, baked vegetables and sesame potatoes

Bœuf bourguignon

with glazed vegetables and potato brioche

with grape port wine sauce, hazelnut savoy and fried chervil tuber

with tarragon and potato crust, dried tomato butter and fried samphire

with lavender foam, glazed root vegetables and purple mashed potatoes

Fried cheese pear saccottini

with sage mascarpone sauce, mushrooms and grilled Hokkaido pumpkin

Gratinated cep gnocchi

with taleggio, chestnuts, rosemary honey and green asparagus

with vanilla sauce/vanilla ice cream/cream

with vanilla sauce/vanilla ice cream/cream

Vanilla crème brûlée on caramelized chestnuts, chocolate curd cheese strudel with rum fruits, Baumkuchen cubes and cinnamon pear with hazelnut ice cream

with marinated kumquats and baked apple ice cream