GOURMET MENU
June 21, 2026
STARTER
Bread, spread
STARTER
Lamb’s-quarters salad with raspberry dressing, roasted potatoes, and crushed hemp seeds
SUPPE
Cream of Tomato Soup with a Dash of Cream and Basil Pesto
MAIN DISH
Pink-roasted sirloin with rosemary sauce, pumpkin-potato mash, and mixed vegetables
or
Nettle Nockerl with nut butter and Parmesan, garnished with wild herbs
POST-DINNER
Panna cotta with raspberry ragout and candied ginger