Menu - Hotel Rote Wand

Dear Guests,
we would like to kindly welcome you to the Rote Wand!
It is an honour for us and it gives us great pleasure to pamper you in our Fondue and Gourmet
“Schtuba” and to prepare a culinary experience for you.
Our kitchen-team, Gernot, Manuel, Thomas, Tom, Dennis, Thomas, André, Martin, David, Simon,
Christian, Eike und Milan, working under the guidance of our head chef and award-winning chef
Mr. Manuel Grabner, is responsible for the culinary treats.
In our „Schtuba“ our chef of the restaurant Stefanie Salzer, accompanied by her team Sophia,
Eleonora and Josed- Aton will warmly take care of you.
The all-day bar, meeting point of the Rote Wand is guided by the “The King of Cocktails”Gehard
Sallmutter. He is assisted by Sarah, Nathalie, Ernest und Maximilian.
For the Walch family and the whole team of the Rote Wand is regionalism a fundamental value.
As co-founders of the „Vo:Do“ initiative, we feel obliged to offer, as much possible, products
which are delivered by farmers from Vorarlberg and Tirol.
Despite the new “EU Regulation 1169/2011”, we truly hope to be able to continue to serve local
products in our restaurant. The above mentioned Regulation helps the intensive and industrial
cultivation, making the production and work of small farmers more difficult.
We deeply love our mountain- and alp meadows, our local farmers with their cattle, the cultivated
landscapes and we therefore want to support and continue to use our local products.
OUR TEAM WILL KINDLY INFORM YOU ABOUT ALLERGEN INGREDEINTS IN OUR
MEALS.
Despite the careful and accurate preparation of our meals there may be, beside verbal-explained
ingredients, traces of other substances which are used in our kitchen during the making of other
dishes.
Please inform us before you order about eventual allergies or intolerances.
We don´t want to take more of your time and truly wish you a wonderful time in the Rote Wand.
Enjoy your meal!
Joschi & Natascha Walch
And the Rote Wand Team
Fondue Bourguignonne
Dried bacon from the Wälder Metzge Warth
with pumpkin seed-greaves lard
***
cubed filet of beef, assortment of sauces,
mixed greens served with homemade dressing,
garlic bread and french fries
***
“Rote Wand Nockerl” or chocolate fondue
€ 68,00
Fondue Chinoise
Dried bacon from the Wälder Metzge Warth
with pumpkin seed-greaves lard
***
sliced filet of beef and veal, assortment of sauces,
mixed greens served with homemade dressing,
garlic bread and french fries
***
“Rote Wand Nockerl” or chocolate fondue
€ 68,00
Zuger Fish Fondue
Smoked Zuger rainbow trout,
horseradish cream, farmers butter, Lecher farmer bread
***
fish from the Zuger fishpond Fam. Mittermayr
rainbow trout, brook trout, red alp char, salmon trout, Zuger arctic char, sturgeon
trout caviar with assortment of sauces, garlic bread, buttered rice and mixed greens with
homemade dressing
***
“Rote Wand Nockerl” or chocolate fondue
€ 68,00
Vegetarian Fondue
Farmers butter and Liptauer with radish,
chives and Lecher farmer bread
***
assortment of crunchy seasonal vegetables and Bregenzerwald organic yolk with assortment
of sauces, garlic bread, young potatoes and mixed greens with homemade dressing
***
“Rote Wand Nockerl” or chocolate fondue
€ 46,00
Rote Wand Cheese Fondue
Dried bacon from the Wälder Metzge Warth
with pumpkin seed-greaves lard
***
in White wine and Vorarlberger cherry brand
melted Bregenzerwald Mountain - und alp cheese with white bread cubes
and young potatoes and mixed greens with homemade dressing
***
“Rote Wand Nockerl” or chocolate fondue
€ 55,00
Ur-trout
Carrot | Flax Seed
Andreas Mittermayer - Zug
Salsify
Pickled Beet Root | Caramelized Buttermilk | “Bramata” Polenta | Peanut
Klostergutshof Mehrerau / Richard Dietrich – Lauterach / Elmar Schneider – Zug
Sturgeon caviar
Smoked and Baked Potato “Red Emma” | Farmer´s Cream
Manuel Grabner Salzmischung / Walter Grüll – Grödig
High alp cheese 2011
Beet Root | Wasabi
Casper Greber – Bregenzerwald
Bio Egg
Kohlrabi | Crème Fraiche | Alba Truffles | Pecoraro Balsamico 15 Years
Harald Gasser – Au-Bregenzerwald
Plain yoghurt
Tomato | Honey | Fermented Pepper
Elmar Schneider – Zug / Markus Schneider – Zug
Young venison
Jerusalem Artichoke | Champignon from Bregenz | Leek | Rowan Berry from Zug
Herbert Walch – Zug / Bettina Lenz – Lauterach
Chocolate
Buddha's Hand | Macadamia Nut
8 courses incl. dessert € 130 per person | 7 courses incl. dessert € 120 per person
6 courses incl. dessert € 110 per person | 5 courses incl. dessert € 100 per person
4 courses incl. dessert € 90 per person | 3 courses incl. dessert € 80 per person

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