UNDER CONSTRUCTION !!!

25.05.2018

25.05.2018

UNDER CONSTRUCTION !!!


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Appetizers

 

 

Homemade Tagliatelle | white Tomato foam

10,00€

Carpaccio of Veal | Parmesan | Pesto & Rucola

14,50€

Saisonsalad | King Prawns | herb Butter

17,00€

Beef Consommè | Ravioli

  7,50€

Main Dishes

Chicken Breast | Homemade Tagliatelle | Spinach

19,90€

Veal Schnitzel | Mushroom Cream Sauce | Parsley Potatoes | seasonal Vegetables

22,00€
Pork Cheeks (duroc) | Mashed Potatoes
Turnip Cabbage
24,80€

Rumpsteak | Orange-Pepper-Sauce | Steakhouse Fries | mixed Beans


25,90€

After your main course enjoy one of our delicious desserts.

Idar-Oberstein Grilled specialities

We prepare this meat fresh on our open birchwood grill and it requires a waiting period of 30-40 minutes.

Pork Neck (300 gr.)14,50€
Pork Tenderloin (300 gr.)16,50€
Roastbeef (300 gr.)26,00€
Entrecôte (300 gr.)29,50€ 

This speciality is served with a baked potatoe and sourcream and a mixed salad.

On preorders we will serve this speciality marinated in onions, salt and pepper (original “Idar-Obersteiner Spiessbraten”)

Recipe of the month

Meatballs in bellpepper-tomato-sauce

Meatballs:

40 gr. leek cut into fine rings

1 tablespoon ea. Parsley and marjoram, finely cut

50 gr. bread cubes

1 tablespoon butter

80 ml. milk

500 gr. ground meat ( ½ pork, ½ beef)

140 gr. cubed mozzarella

1 egg

Salt

Black ground pepper

Paprika powder (sweet)

Curry

2 tablespoons breadcrumbs

Olive oil for frying

For the sauce:

2 red bellpeppers

¼ clove of garlic

Salt

1 tablespoon olive oil

1 twig marjoram

400 ml. unflavoured tomatojuice

1. first you lightly fry the leek, parsley and breadcubes with one tablespoon butter in a coated frying pan, add the milk and let the mass reduce. Then fill in a bowl, cool and chop finely.

2. Mix the ground meat with the cooled mass, add the cubed mozzarella and the egg, add salt, pepper, paprika powder, curry to taste. Now you test to see if the mass can be easily formed into balls – if it is too liquid, slowly add breadcrumbs, until the consistency is right.

3. Form 8 meatballs and fry these in hot olive oil in a coated pan until brown all around.

4. In the meantime, clean and wash 2 red bellpeppers and cut into small cubes. Mash the garlic and the salt together with the tip of a knife and then fry together with the bellpepper in olive oil. Flavour with salt and marjoram, add the 400 ml. tomatojuice and let simmer for approx. 15 minutes with closed lid, stirring occasionally.

5. Place the meatballs in this sauce and serve.

 

For 4 people / approx. 40 minutes preparation