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Spaghetti in lobster bisque sauce and prawn skewer

3 premium prawns 8/12, refined with a marinade of olive oil, chives, parsley, garlic, lime zest, Guérande sea salt and garden herbs

Pork schnitzel

from the loin, freshly pounded, fried golden brown, served with pea and butter rice, cranberries and deep-fried parsley

Grilled salmon fillet and prawn skewer 8/12 premium

served with broccoli, sweet chilli soy sauce and roasted cashew nuts, grilled lemon and parsley potatoes

Original Landzeit veal sausages

served with a Styrian potato salad made with beetle beans, lamb‘s lettuce and pumpkin seed oil – homemade and prepared fresh every day

Mixed grill ‘Viennese style’

Grilled specialties served on a slate platter: Lamb sirloin steak, veal haunch steak, chicken breast, veal sausage and deep-fried breaded pork schnitzel with rosemary fries, sour cream sauce, Landzeit barbecue sauce and bean vegetables made from asparagus beans, princess beans, soya beans, red and white beans, lightly buttered and garnished with fresh fried onion

Grilled rib-eye steak, 300 g

particularly tender and succulent, seasoned with home-made steak marinade and Guérande sea salt, accompanied with a grilled portobello mushroom in a delicate herb and olive oil marinade and fresh fried onions, served on a slate platter with

• rosemary fries, sour cream sauce and Landzeit barbecue sauce
• bean vegetables made from asparagus beans, princess beans, soya beans, red and white beans, lightly buttered and garnished with fresh fried onions

Original viennese baked and breaded chicken

half a corn-fed chicken, succulent and baked until golden brown, served with rosemary fries, deep-fried parsley, sour cream sauce, cranberries and grilled lemon

Steak burger ‘Louis Armstrong’

succulent grilled rib-eye steak 150 g, delicately marinated, grilled portobello mushroom, fried bacon slices, iceberg lettuce, ox heart tomatoes, fried onions, Landzeit barbecue sauce and sour cream sauce, served with rosemary fries

Spinach spätzle

delicious homemade spaetzle with button mushrooms, king oyster mushrooms, spring onions, cherry tomatoes, bean sprouts and fresh spinach leaves in a creamy herb sauce

Fiaker goulash

Beef goulash served with a Sacher sausage, fried potatoes, a fried egg and gherkins

Viennese veal schnitzel, 160 g

freshly pounded, fried golden brown, served with parsley potatoes, cranberries and deep-fried parsley. We consider Schnitzel from lean topside to be the best.