Starters

Sous vide cooked Tafelspitz from the Saxon meadow calf

wild mushrooms / frankfurter green sauce / pancetta / capers / horseradish

11 €

Ceviche “Stresa Style”

icelandic salmon / coriander / black garlic /

chili – sweet potato salsa

11,5 €

Wild herbs – panna cotta

tomato / goat cream cheese / green asparagus

                                   12 €                 vegetarian

Soups

Clear mussel soup

different mussels / roasted vegetables

9 €

White asparagus foam soup

fried pulpo / green asparagus

               8 €               

                                                                                              vegetarian              6 €

 

Main dishes

Morel ravioli

asparagus – beurre blanc / young peas

Intermediate                    16 €                      

                                                                                             Main course                    23 €

Homemade tagliarini

baked lamb praline / beetroot – walnut pesto /

spinach / kefir

19 €

vegetarian                        17 €

Roasted breast of guinea fowl

quinoa / spring onion / asparagus / enoki mushrooms / soy espuma

23 €

Roasted fillet of pike perch

roasted white asparagus / pea purée / chimichurri

23,5 €

Grilled part of the Iberico pork

fried pulpo / saffron risotto / grilled peppers /

wild garlic gremolata

24,5 €

Sous vide cooked leg from the Irish salt marsh lamb

homemade “Knöpfle” / green asparagus / white onion / stewjus

25 €

Dessert

Stresa dessert quickie

pineapple sorbet / dried olive / olive oil

 4,5 €

Creamy sour cream ice cream

rhubarb / strawberry / butter biscuit

7 €

Buttermilk tart

passion fruit / lime / white chocolate

9 €

Cheese selection from the “Kanzleilehngut Halsbrücke”

three kinds of chutney / nuts

 9 €