“Mirror carp” & beechnuts
"Crudo" with wild quince, beechnuts & pearl onion
roasted beechnut oil | purslane
carp cutlet with a reduction of quince
Glacial beet 23
red beet baked in glacier sand | dried & rehydrated
horseradish bread | horseradish velouteé
beet ice cream | beet-elderflower marinade
romaine lettuce with elderflower vinaigrette
Char from Bluntau Valley & Caviar
marinated char, Sigi Schatteiner
stock of Fürstenhof–whey | nut butter | cabbage juice
confit potato | Grüll-Caviar
Alpine Ramen
chicken consommé | spelt ramen from Fürstenhof
two days pickled egg by family Putz, Kuchl
duroc ribs | kale | specialties from mangold | spruce
farm raised heritage chicken from Abtenau
Sweetbread of milk calf
glazed sweetbread | pointed cabbage salad
smoked eel | potato mousseline
Pigeon from Nussdorf
pink breast | knuckle stew
barberries & rowanberries | yellow beet puree
grilled mushrooms with spruce aroma
or
Short Rib from the Robatayaki Grill
salad | celery | spinach | pickled horseradish
chives sauce
"Memory of Kobe"
koji rice ice cream | rhubarb | fir tops
caramelized hazelnuts
or
Selection of Cheese
GÖLLÜBERQUERUNG
235
wine pairing
125
wine pairing “Best of” (Pigeon)
530
wine pairing “Best of” (Short Rib)
480
non-alcoholic drink pairing
58
cover charge
9
Only served by table/group!
AT FIRST
“Mirror carp” & beechnuts
"Crudo" with wild quince, beechnuts & pearl onion
roasted beechnut oil | purslane
carp cutlet with a reduction of quince
42
Char from Bluntau Valley & Caviar
marinated char, Sigi Schatteiner
stock of Fürstenhof–whey | nut butter | cabbage juice
confit potato | Grüll-Caviar
69
Alpine Scallop
confit ox marrow & smoked egg yolk cream
quinoa, chives, pointed cabbage & dashi
19
Caviar „Döllerer Edition“
sturgeon-caviar by Walter Grüll, Grödig
austrian blinis | pickled cabbage | egg yolk | sour cream
30 gram | 95
50 gram | 150
FIRST ROUND
Alpine Ramen
chicken consommé | spelt ramen from Fürstenhof
two days pickled egg by family Putz, Kuchl
duroc ribs | kale | specialties from mangold | spruce
farm raised heritage chicken from Abtenau
39
Fresh water prawns from charcoal grill
southern marinade | black garlic
jerusalem artichoke cream | dashi beurre blanc
44
Sweetbread of milk calf
glazed sweetbread / pointed cabbage salad
smoked eel | potato mousseline
49
Glacial beet 23
red beet baked in glacier sand | dried & rehydrated
horseradish bread | horseradish velouteé
beet ice cream | beet-elderflower marinade
romaine lettuce with elderflower vinaigrette
36
SECOND ROUND
Pigeon from Nussdorf
pink breast | knuckle stew
barberries & rowanberries | yellow beet puree
grilled mushrooms with spruce aroma
69
Charcoal-sturgeon
lacquered sturgeon fillet from the Robatayaki grill
salted lemon | mustard salad by Winkelhofer
spicy crab stock
59
Short Rib from the Robatayaki Grill
salad | celery | spinach | pickled horseradish
chives sauce
69
Alpine Barigoule
braised & crispy artichokes
dehydrated celery | apple & apple balm
celery cream & jus | pickled chanterelles
immortality herb
49
SWEET FINALS
Kirchtag
“Bienenstich” | yeast ice cream
flambéed lingonberries | baked sweet yeast dough
28
"Memory of Kobe"
koji rice ice cream | rhubarb | fir tops
caramelized hazelnuts
28
Alpine milk & mountain pine
mountain pine ice cream | honey | snow
iced sour cream | tree powder
28
Your individual cheese selection
28
cover charge
9
(Kopie 5)
[Translate to English:]
ALPINE-LUNCH
Bluntautal-Menü à la Alpine Cuisine
Jeden Samstagmittag Restaurantküche zu Wirtshauspreisen!
Wir laden Sie ein – zu einem kulinarischen Samstagmittags-Spaziergang à la Alpine Cuisine ins Bluntautal – und das zu Wirtshauspreisen! Ganz schön lecker, finden Sie? Wir auch! Und die beste Möglichkeit, um Andreas Dölleres Alpine Cuisine kennenzulernen und sich für die kulinarisch-ausschweifenderen Touren wie „Göllüberquerung“ und „Best of Alpine Cuisine“ einzustimmen. Training muss bei so genussvollen alpinen Höhentouren ja schließlich sein!
Ab jetzt können Sie also jeden Samstagmittag (bis 15.00 Uhr) in Döllerers Restaurant das Alpine-Lunch-Menü à la Bluntautal in 3-, 4- oder 5-Gängen zum Wirtshaustarif bestellen.
Seien Sie dabei, wenn es von nun an jeden Samstag in Döllerers Restaurant heißt: „Ein Bluntautal-Menü bitte sehr!“
Preise für das Alpine-Cuisine-Bluntautal-Menü
zum Wirtshaustarif
3 Gänge für € 69,00
4 Gänge für € 89,00
5 Gänge für € 109,00
(exkl. Gedeck)
BUCHUNGSTIPP:
Bitte reservieren Sie Ihren Tisch unter dem Codewort "ALPINE-LUNCH"!