Menu

with parmesan and basil pesto

with shrimp

with shrimp

Colorful leaf salads from Jena market such as arugula, spinach and endive with grapes, cherry tomatoes, parmesan, croutons and our raspberry vinaigrette, served with baked dumpling balls.

- Pyramid of Thuringian forest goat, with maple syrup, thyme and brown sugar (21,50€)
- with Yakitori chicken skewers (23,50€)

in noble mushroom cream with cherry tomatoes, fresh spinach and parmesan chips

with red cabbage and small Thuringian dumplings

with creamed sauerkraut and potatoes

with colorful leaf salads from Jena market and baked dumpling balls

braised in Dornfelder red wine cooked sous vide, with colorful vegetables and Hütes - small Thuringian dumplings

with seasonal vegetables and lobster cream

with parsnip puree and bacon beans

with risotto and sugar snap peas

Beef fillet & Black Tiger prawns, seasonal mushrooms with balsamic jus and dumpling balls

with salad and baked dumpling balls

with smoked salmon, avocado cream and salad bouquet

Pasta in light tomato cream with parmesan

Mini Thuringian dumplings with gravy and cherry red cabbage

Pork schnitzel with seasonal vegetables and dumpling balls

with mango, chocolate or raspberry sauce, small fruit bouquet

on butter crumble with fruit bouquet

with fruit and stone oven baguette

• Large display plate of beef carpaccio with caper vinaigrette & parmesan chips
• Salad of vine tomatoes and buffalo mozzarella, sweet spicy mango
• Goat fresh cheese gratinated with maple syrup
• Colorful leaf salads with raspberry vinaigrette
• Yakitori chicken skewers

• Pumpkin soup with stone oven baguette

• Duck roast, cooked sous vide
• Tender venison pepper - goulash with herbs
• Beef rolls filled with Born mustard, bacon and onions
• Salmon fillet steamed in Saale-Unstrut wine, in lobster cream

• Cherry red cabbage, creamed savoy cabbage
• Hütes - small Thuringian dumplings
• Porcini gnocchi in noble mushroom cream
• baked dumpling balls

• Vegetable-potato rösti with ratatouille vegetables

• Dessert variations from the Sack Patisserie with light and dark chocolate mousse on berry compote with fruit salad and pulled Kaiserschmarrn