...naturally enjoy fine regional kitchen. specialities in winter

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1 ...naturally enjoy fine regional kitchen specialities in winter wild Hibiskus wild hibiscus flower in sirup with sparkling wine 0,1l 4.50 apple strudel liqueur with secco of champagne bratbirne 0,1 l glass Flair sparkling wine, dry 0,1l 3.90 non-alcoholic cocktail The Red 0,1l 3.40 Vermouth Martini bianco, dry or rosso 5cl 3.00 Sherry Tio Pepe, Palomino fino, sehr trocken 5cl 3.50 Sherry Sandemann dry, medium or cream 5cl 3.30 Portwein, 2005 Quinta do Vale Dona Maria, late botteled vintage 5cl 3.50 Longdrinks & cocktails Lillet Blanc Royal Lillet blanc dry Semillon white wine, 0,2 l 5.90 White grape juice, lemon and sparkling wine Pernod with ice cubes and soda 4cl 3.80 Campari Soda 4cl 3.90 Campari Orange 4cl 4.50 Aperol Sprizz, prosecco, soda 0,2l 5.90 Gin Tonic 4 cl Gordons dry Gin with tonic water 6.90 Martini dry 5 cl Gin, 2 cl Martini dry, olive or lemon 6.90 Take at home House- made deer ham 100 g 4.20 wild specialities of region

2 side-dishes house-made deer ham with pepper, walnut oil, preserved gourd, salad, butter and bread 8.80 charcuterie of spessart wild pig house made wild pig ham, specialities of wild pig with salad, butter and bread 9.70 Crème brûlée of goose liver, smoked goose breast, house made apple Chutney, salad, beluga lentils vinaigrette soups horseradish soup with beetroot and apple, croutons 4.50 Beef-tea with stripes of green herbs pancakes, vegetable and Green spelt grain dumplings 4.70 Fränkische Fische & Silvaner zur Fastenzeit 14. Februar bis 30 März 2018 Spessartforelle, Bachsaibling, Waller und Zander Ostern im Landgasthof 30. März. -2. April 2018 Sülze von jungem Gemüse, Thymianvinaigrette, fränkische Fische, Osterlammbraten mit Bärlauch, gratinierte Erdbeeren mit Sorbet Das Beste vom Kahlgründer Milchzicklein ab Ostern (geschmorte Schulter, Rücken, Nierchen, und Leberspießchen) buntes Zwiebelgemüse, Rosmarin- Balsamicojus und Polenta

3 small courts Frankish cabbage salad 3.70 landhotel season salad 3.70 salads of season with house-made sauce, fresh herbs fitness salad sheet salad balsamico dressing, sprouts 6.90 carrot stripes, fresh fruits, corn bread when desired with turkey or rump steak stripes forest salad- sheet salads, herbs, beetroot, beluga lentils vinaigrette, house-made deer ham 9.80 green Spätzle (kind of noodles bavarian speciality) 8.90 with cheese, onions, spinach in foam, salad Geröstl of black pudding, onions, apple and Bio- potatoes, cabbage salad with bacon 9.50 burger home-made, of Frankish beef, house-made spicy ketchup, fried onion, full-corn bun, Frankish cabbage salad 9.20 pumpkin pasta squares with pumpkin cabbage, pumpkin oil, roasted pumpkin nuts, salad wild pig sausages, white cabbage with cream, potato dumplings Besondere Gerichte für mehrere Gäste auf Vorbestellung 3-4 Tage, ab 2- und mehr Personen Ganzer Hecht grün, Dillsauce, lauwarmem Kartoffel- Gurkensalat, Biokartoffeln oder als Hechtklößchen mit Bachkrebssauce, frischer Blattspinat, roter Camarguereis Ganzer Waller aus dem Blausud, Wurzelgemüse, Bamberger Hörnla

4 Our aperitifs in winter Blood orange limoncello with sparkling wine 0,1l 4.20 Our spessart menu as 3- course menu 21.50, as 2 course beef-tea with stripes of vegetable and pancakes, green spelt grain dumplings pork cheeks and small roulade braised, red wine lentils sauce, apple cream cabbage, red wine shallots, potato gratin or hare leg with juniper sauce, cranberries, creamy savoy, frankish potato dumplings Vanilla ice cream, roasted pumpkin nuts, pumpkin oil, orange filets our landhotel slow food menu as 3- course menu 24.90, as 2 course menu horseradish soup, beetroot and apple, croutons Filet of pikeperch and wels catfish under a crust of horse-radish, creamy savoy cabbage, lemon-capers butter, bio potatoes or Frankish duck, calvados sauce, aplle slices, pumpkin cabbage, potato dumplings Crème brûlée with rum cherries and dark chocolate ice cream Our wine recommendation: Franken feinfruchtig, typischer 2015 Randersackerer Sonnestuhl Silvaner, Frankensilvaner Weingut Störrlein, Randeracker, Muschelkalk zu Waller, Zander und Kürbismaultäschle Ahr feine fruchtige Aromen 2015 Handwerk, Spätburgunder, Schiefer 0,2 l 6.60 würzig, vollmundig, Weingut Julia Bertram, Aufsteigerin und Deutsche Weinkönigin zu Hasenkeule, Bauernente und Ochsenrumpsteak

5 main courses filet of pike perch and wels catfish under a crust of horseradish creamy savoy cabbage, lemon capers butter, bio potatoes from our region: cutlet Wiener Art with french fries and salad pork cheeks and small roulade braised, red wine lentils sauce, apple cream, cabbage, red wine shallots, fried onions, potato gratin Frankish cutlet filled with sausage, lemon chives cream, Fried potatoes, salad Frankish duck with calvados sauce, apple slices, pumpkin cabbage, Potato dumplings 15.50, onion roast joint on red wine sauce, with fried onions, 180 g fried potatoes and salad 250 g ox rump steak with café de paris butter, red wine sauce, 180 g vegetable and potato gratin 250 g from spessart region: hare leg, juniper sauce, cranberries, Brussels Sprouts, frankish potato dumplings roulade of deer filled with bacon and mushrooms, pepper jus, vegetable, slices of bread dumplings for 2 or more persons entrecôte double, double rump steak, sauce bearnaise mixed vegetables and potato gratin 45 min, per person 19.80

6 desserts Hazelnut- pancake filled with blueberry jam, vanilla ice cream 4.80 Vanilla ice cream, roasted pumpkin nuts, pumpkin oil, orange filets 5.50 Crème brûlée with rum cherries, dark chocolate ice cream 6.50 Dessert variation in winter 7.20 for 2 Persons Flambée: per person 8.50 Crêpes Suzette, wafer-thin pancakes, lemon, orange juice, with Grand Manier, flaméed on the table, vanilla ice cream Unsere Eiskarte Kinderüberraschung 2.90 Eisbiene 2.90 Eiskaffee oder Eisschokolade mit Vanilleeis 1 und Sahne 3.90 Vanille- Rahmeis 1 2 Kugeln mit Valrhona Schokoladensauce 4.20 Schwarzwaldbecher Schattenmorellen mit Kirschwasser, Vanilleeis, 5.20 Schokoladeneis und Sahne Unsere Kuchenauswahl hausgemacht, gerne auch zum mitnehmen Hefekuchen vom Blech, Steusel, Heidelbeer, Zwetschge saisonale Produkte 2.60 Apfelwein-, Käsekuchen 2.80 Erdbeerkuchen saisonale Produkte 2.90 Kirschstreusel 2.90 Warmer Apfelstrudel mit Walnusseis und Sahne 4.80 Torten: (saisonal wechselndes Angebot) Himbeer- Käsesahne, Schwarzwälder Kirsch 3.20 Mango Joghurt, Schokolade Mousse 3.40 Sachertorte, Bienenstich mit Vanillesahne 3.60 Panna Cotta Heidelbeer 3.70 Marc de Champagne 3.80

7 cold- dishes frankish and Spessart specialities cheese- sausage salad with onions and sour cucumbers, bread 5.40 specialities of sausages in Spessart - liver press bag, black pudding and liver sausage, bread 5.90 home-made wild pork and liver head cheese with onions, 7.90 vinegar and oil, with Frankish cabbage salad and bread warm: Strammer Max bread with raw or cooked ham, 2 eggs sunny side up 7.50 green cheese Spätzle with spinach, onions and cream, salad 8.90 cheese: Frankish Gerupfter camembert 5.40 with paprika, onions, butter and bread carpaccio of vesper cheese with apple and onions, butter and bread 5.40 our goose cheese selection 7.40 salad, butter and white bread for 2 persons: Die Landgasthofplatte mixed plate of home-made tureen and specialities ham selection with home-made deer ham and wild pork ham spessart sausage specialities, frankish and bavarian cheese with fruits, butter and bread selection per person 11.50