Eine kleine Auswahl aus der Speisekarte des Haubenlokals im Winter 2017/18

Starters

Duet of foie gras
lychee / balsamic - red cabbage sorbet / Valrhona chocolate

Calamar
chorizo / watercress / jack fruit

Tyrolean pasta 2.0
baby spinach / smoked shallots / crispy pasta
foam of cream cheese / browned butter

Soups

Garlic black & white
beech smoke / frog’s leg / chives oil

Duck cappuccino
black salsify / pistachio

Red onion tee
broccoli / Romanesco / cauliflower / Brussel sprouts

In between

Raviolo
stock fish brandade / finger limes / ice plant / basil

"The Galzig"
salt-baked celeriac / black truffle / desiccated yolk

Gin & Tonic ?
cucumber / ginger / pear sorbet

Special of the day

Plat du jour

The offered dishes are changing every day!
Due to the availabilty of the fresh ingredients.

Ask directly in the Verwallstube for the specials!

Verwallstube Evergreens

Beef consommé
with "Fritatten"

Sashimi of Yellow Fin tuna
mini spring roll / sprout salad / wasabi / soy sauce

Our bouillabaisse
homemade garlic baguette / sauce Aïoli

Golden fried Dover Sole
lemon-caper butter / baby spinach / potatoes

Classic ‘Wiener Schnitzel’
from local veal / parsley potatoes / homemade cranberry sauce

Traditional boiled Austrian veal
creamy spinach / roasted potatoes / apple horseradish / chives sauce

48 h oxtail ragout
carrot pasta / potato foam

Desserts

Red - white - red
raspberry / sour cream / baiser

Sweet garden
orange / fennel / sunflower seeds / carrot

Matcha cheesecake
spicy chocolate / caramel

Austrian cream cheese dumplings
on fluffy strawberry foam

Homemade sorbets
Vodka / Champagne

Selection of regional cheese