MENU
18. June 2025
STARTER
Mountain cheese crème brûlée
Fig mustard | Fruit Bread | Spice Nuts | Fine salad
or
Mixed salad “house style”
Vegetables | Croutons | House dressing
***
SOUP
Veloute of Kikok chicken
own insole | Rocket
***
MAIN COURSE
Garden Eden Vegetable Plate
Puree | pickled | Salad | fried
or
Variation of Walchensee noble fish
Herb Potato Cream | Swiss chard | Bouillabaisse foam
or
Roast beer from the Esterberg beef
Kale | Yellow Beetroot | Potato Espuma
***
DESSERT
“Hotel Zugspitz” cheese platter
Chutney | Fruitcake
or
Curd Dumplings
Vanilla Sauce | Plum Roaster
