Burkard

A dozen snails in garlic herb butter with mushrooms, leeks, onions, and tomatoes

Beef Carpaccio with basil pesto, truffle oil, pine nuts, arugula and shaved Parmesan

Moselle potato soup with leek and bacon (vegetarian possible)

Spicy carrot ginger soup with home-cured graved salmon and ginger foam

Breaded slice of pork fried golden brown, with mushrooms in cream and french fries

“Caesar salad” Romaine lettuce with fried chicken breast, grated Grana Padano, cherry tomatoes, croutons and grilled bacon slices

Fried pike perch fillet on Moselle cräwes and parsley sauce

Fried king prawns 5 pieces (8-12 pieces) on tagliatelle and crustacean foam

Fresh mushrooms ragout with buttered potato gnocchi and various vegetables

Breast of corn-fed chicken with a pinot noir sauce and tagliatelle

Angus beef rump steak with potato dippers, chopped bean ragout and sauce with green pepper

Pork fillet medallions with mustard-balsamic sauce and homemade mashed potatoes

Lean pork cheeks on mashed potatoes with a sauce from Eifelbräu and ragout of chopped beans

Lukewarm chocolate cake with berry ragout and vanilla ice cream

Young Moselle wine cream from Riesling with grape salad and walnut ice cream

Small selection of cheeses with fig mustard, walnuts and grapes