...then we will pamper you into the festive season with creative Christmas and new Years Eve Menus!
In our Restaurant Topinambur we have the fine recipes and fantastic top wines to go with it.
Look forward again to an extraordinary culinary experience. Our head chef Christoph Friese has thought up some very nice things for you.
Procedere New Years Eve 2017:
We serve aperitif from 6 P.M. - the menu at EUR 102,00 p.p. will be served at 07.30 P.M.
*A firm reservation is needed in order to plan properly. Please reserve over our reception desk tel. 09861-9750, via email info[at]prinzhote.rothenburg.de or visit us personally. Herzlichen Dank - we look forward to your visit!
|Smoked fish mousse on red beets carpaccio, pumpernickel, lamb‘s lettuce and pomegranate vinaigrette|
|Glazed chest and leg from the country duck, sesame Polenta and oriental vegetables|
|Glazed chest and leg from the country duck, caramelized red cabbage and homemade bread dumplings|
|Small baked apple with rum raisins, marzipan and buttermilk-sweetmilk parfait|
|5-course menu also as a 4-course menu without butter mackerel||76,00 62,00|
|Home smoked goose breast and foie gras praline on marinated figs, small winter salad and nut crisp
|Butter mackerel filet on a salad of mango, papaya and rose lentils|
|Medium fried veal filet under a quince-onion-crust, potato-zucchini-rolls and port wine gravy
|Warm chocolate cake with a liquid core, blood orange sorbet, chocolate with Szechuan pepper, Goji berries and sour cream jelly
|NEW YEARS EVE 2017 - including Reception with sparkling wine and finger food at 06:00 pm||102,00|
|Marinated beef carpaccio with wild herbs, confit lemons, roasted Seaweed-Foccacia and Wasabi ice-cream|
|Creamsoup of atlantic ocean lobster with crispy Chervil-Spring-Roll|
|Thai salted mackerel on salad with papaya, lychee, coconut and coriander|
|Medium fried saddle of veal, potatoe “Buchtel”, bean stew, almond foam and plum gravy
|Baked Callebaut chocolate, Sanddorn ice-cream, Lemon-Thyme-Jelly und caramel
|Saltimbocca of goat cheese with caramelized seeds, purple poatoe, quince bread and balsamico-vinaigrette|
|* Reservations required. Please coordinate your reservation detail with our reception desk under telephone 09861-975-0. Thank you very much.|