“The Taste of a Place”

Cocktail pumpkin seed oil, fat washed rye with lemon, egg whites, agave nectar & jerry thomas bitters, garnished with orange zest

one mousse duo of duck liver and butternut squash Schloss Gobelsburg Rosé

two boiled beef in madeira aspic Heidi Schrock Furmint

three fabriqués à partir de porc seared pork scallop with lingonberry and apple schnapps glaze Gewürztraminer

four crusted loin of veal with crispy leaks and seared creminis Glatzer St. Laurent

five parfait of walnuts and fruit Pedro Romero Cream Sherry

six topfen knöde farmers cheese dumpling Schlumberger Sparkling

seven traditional European digestive Williams Purkhardt Pear Eau de Vie

This menu is developed and prepared for you by Chef Peter Grünauer, Executive Chef/Owner of Grünauer Restaurant