Menu
Starter
- insel’s salad8,50Leaf and raw vegetables salads – homemade dressing
- Shrimp in tempura batter16,50Cucumber tartare – yellow zucchini – braised beef hearts
- Wild herb salad18,50braised pumpkin slices – caramelized goat cheese
- Consommé of beef9,50semolina dumplings / chives
- cream of pumpkin soup10,50styrian pumpkin seed oil / roasted pumpkin seeds
MainCourse
- Fillet cutlets of pork24,50cognac cream sauce – butter spaetzle
- Braised beef cheeks29,50in portwine and balsamic vinegar sauce – potatoe cake – carrots and sugar snap peas
- Saddle of veal steak32,50grilled vegetables – french fries Ponte Neuf
- Beef Roast26,50marinated in vinegar – pepper cherries – bacon-brussel sprouts – bread dumplings
- fried salmon cutlets28,50with potatoe scales – dill sauce – risotto – lemon
- pan-fried pike-perch fillet28,50pumpkin ragout – herb rice
- pumpkin risotto - vegetarian24,50sautéed porcini mushrooms – braised spring onions
- homemade swabian ravioli24,50onion melting – swabian potato salad – gravy
- Heilbronner Leibgericht28,50swabian special
Medaillons of Swabian hall pork – mushroom cream sauce – swabian ravioli – butter spaetzle – schupfnoodles
- breaded escalope from veal29,00french fries – ingonberries
- Saddle of beef31,00melted onions – butter spaetzle
- Cordon bleu32,00pan-fried potatoes – ingonberries
Dessert
- Ice Cream & Sorbet3,00vanille – chocolate –
rasberry – lemon – peach
- Affogato al caffè6,50vanilla ice cream with espresso
- Lemon Sorbet9,50with vodka or champain
- Lava Cake12,50plums confit