New autumn menu release this Saturday! Your favorite Badische Schneckensuppe, snail cream soup with vegetables, vermouth and tarragon will be back as well as Oktoberfest; smoked Elk bratwurst with Mache lettuce; bison short rib braised with persimmons; Texas wild boar chop with hazelnut spatzle and red wine poached pear and our new pumpkin dessert with a financier almond cake. The pumpkin is macerating now for 2 days in a delicious star anis-vanilla broth.
Posted on: Wed, 09 Oct 2013 02:00:25 +0000
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