The chef Karl Krauß designs menus reflecting the typical Thuringian home-style cooking, i.e. hearty meal specialities. Below you will find an excerpt of the menu. As a proposal, the modified menu for coach tours is available here.
appetizers.
Cod liver on toast garnished with bulb rings
Fine foie gras with two slices of toast
soups.
Soup with venison (chef-style)
"Vogtländische Schwammespalken" (mushroom soup with a sweet-sour taste, typical for the region)
salads.
Salad plate "Tuscany" with fresh tomatoes and mozzarella, wholemeal toast
Salad plate "Lukullus" with strips of boiled ham and egg, wholemeal toast
fish.
Fried shark with herb butter and roasted potatoes
Stewed halibut "Indian" curry with pineapple sauce and rice
poultry.venison.
Delicate goose breast with original "Thueringer Kloesse" (characteristic potato dumplings), and red cabbage
Delicate venison in juniper creme sauce, "Thueringer Kloesse", and red cabbage
Kangaroo served with "Williams" pear (filled with cranberries), red cabbage, mushrooms, and croquettes
meat.roast.
Beef roulade served with "Thueringer Kloesse" (characteristic potato dumplings), and red cabbage
Marinated beef served with "Thueringer Kloesse", and red cabbage
Roast lamb served with beans, and "Thueringer Kloesse"
pan-fried.
Smoked pork chop with young vegetables, mushrooms, and fried potatoes - get's you stuffed!
Three medaillons of pork fillet in blue cheese sauce, bacon, hearty beans, and potatoes
"Robbers pan" i.e. 2 different steaks, young vegetables, egg, and fried potatoes - brutal!
children's menu.
Turkey steak with french fries
Fish fingers with french fries
supper.
"Thüringer Bauernplatte" - a typical, large plate with homemade sausage, ham, roast, cheese, gherkin, butter, slices of bread, and a slug...