Menu
12:00-15:30
Starters
House smoked duck’s breast
cranberry-gel - cabbage sheets – red cabbage with honey –
old balsamic vinegar
11,00
Carpaccio of the deer-back filet
kumquats-truffle-vinaigrette – balsamic-fig –
roasted cultural mushrooms – parmesan
11,00
Tomato Art & buffalo mozzarella 
olive oil – basil - fleur de sel
9,50
Vegetable-Tartar 
pureed peas – sea buckthorn oil – roasted pine cores – nasturtium
9,00
Spelt-wholemeal gnocchi 
pumpkin cream – rungs & seeds – parmesan
10,00
Soups
Weissenseer fish soup
tomato – leek
7,00
Clear beef soup with vegetable stripes and poulard breast
noodles
5,00
Foam soup of winter-carrots 
orange-espuma – potato-cinnamon-dumpling
5,80
Salads
Small salad-vegetable-bed 
Big salad-vegetable-bed 
4,40
5,80
Corn salad with roasted bacon cubes
walnuts – core-oil dressing
8,00
Rucola salad with parmesan 
old balsamic vinegar – braised tomatoes
8,00
Choose one of six different marinades
core-oil dressing – balsamic dressing – yoghurt dressing – french dressing vinaigrette – raspberry dressing
 Vegan dish
 Vegetarian dish
Main dishes
Truffle-tagliatelle 
root vegetable-moussline – parmesan - winter vegetables
14,50
Stew of fresh winter vegetables 
crunchy wholemeal-grain stick – curcuma sauce
14,00
Steak of the “Mozart” beef
portwine-onion law-jus – potato truffle-dumpling – green vegetables
28,00
Ragout of the regional deer
mushroom wan-tan corners – caramelized autumn fruits –
red cabbage with cinnamon
25,00
Roasted noble parts of the regional bio-free-range poultry
paprica foam – flour dumplings with egg – braised shrub vegetables
16,00
“Wiener Schnitzel” of veal or turkey-breast
parsley potato - cranberries - corn salad
17,00
Weissenseer char roasted in one piece
almond-garlic butter – parsley potato – mixed leaf salad
25,00
Weissenseer fish-curry
fresh market vegetables – lime-ginger-risotto – cress
27,00
Desserts
„Kaiserschmarrn“ (shredded pancake)
ginger bread ice – roasted plum
8,00
Chestnut tiramisu
Tangerine-sorbet – kumquat* – red wine jelly
8,00
Rum-raisin-soufflé
Rum-vanilla stock – sour cream ice
9,00
Coconut snowball
walnut – milk chocolate – cinnamon - Baileys
9,00
Couvert on request 3,50 € per person
 Vegan dish
 Vegetarian dish
Carinthian delicacies
from the Vino-Biero-Thek kitchen
12:00 – 15.30
Gailtaler bacon plate horseradish – sour vegetables
11,00
Alpine-adria-plate
Prosciutto – smoked fish - capers home baked dried-tomatoe-baguette – parmesan - melon - cheese
14,00
Homemade Anti - Pasti „vegetarian“ 
vegetables – olives – parmesan – mushrooms - pesto
9,00
Different oils  with white bread
5,00
Carinthian salmon-ham horseradish – sunflower oil
9,00
Tomatoes - olive bruschetta  4 pieces
5,00
Corn salad with roasted mushrooms – baked goods 
7,00
Carinthian Bio fried chicken with leaf salads
9,00
Spaghetti with tomato ragout parmesan 
8,50
Penne „piquant“ turkey breast stripes - courgette - chili
Fish & chips “Weissensee Style” Weissenseer fish strips in three
kinds of breadcrumbs – crispy potato stripes –
red beet-horseradish* dip - lime-wasabi-mayonnaise
11,00
9,50
Home-made burger*
„Edelweiss“
grilled tender sirloin slices – roasted onion, courgette,
cheddar cheese - rucola – tomato slices - crunchy potato-slices –
pepper dip
10,00
„Alpenzart - Vegan“ 
wholemeal-grain loaf – cucumber slices – tomato slices green salad - crunchy potato slices - tomato salsa
9,50
„Almrausch - Vegetarian“ 
tomato - mozzarella - pesto - olive – basil* - crunchy
potato slices - tomato salsa
9,50
 Vegan dish
 Vegetarian dish