Fine cuisine in the ALTITUDE – BUFFET restaurant

Duck breast with truffle and parsnip purée and a wild berry sauce with cognac
Wakame seaweed salad with pan-fried redfish, caviar and lime oil
Pork tenderloin on an apple salad with pomegranate and a thyme and red wine reduction
Summer salad with peaches and Parmesan
Spring rolls with a sweet chilli sauce (vegan)
Beetroot falafel with yoghurt sauce

*****

Chicken soup with ginger and lemongrass

*****

Honey-glazed pork shanks on an herb jus
Catfish fillet on a bed of garlic purée and carrot sauce
Teriyaki grilled chicken
Yellow Indian curry (vegan)
Beef brisket with a cucumber sour cream salad and smoky BBQ sauce

*****

Steakhouse fries
Stir-fried vegetables (vegan)
Lime jasmine rice (vegan)
Tagliatelle
Paprika, leek and onion stir-fry (vegan)

*****

Mango sago

Chocolate and nut cake

Churros

Vanilla mousse with mandarin

Subject to change!

Salmon trout with carrot cream and ginger, served with herb hollandaise
Pheasant breast with a spinach and pine nut risotto, Parmesan sauce and blueberries
Pork neck carpaccio with a potato salad and a mustard & honey sauce

“The Best of the Region”
Coleslaw with red onions
Freshly baked pretzel
Salzburg smoked ham with cranberries

*****

Beef stock with bacon dumplings

*****

Veal shank in porcini mushroom ragout
Braised beef with red wine and cranberry juice
Braised pork shoulder in its own jus
Pinzgau cheese dumplings with bacon chips and fried onions
Trout fillet on a bed of parsley purée with a lemon and honey sauce

*****

Vegetable rice (vegan)
Boiled potatoes (vegan)
Pickled cabbage (vegan)
Bread dumplings
Carrot and kohlrabi vegetables (vegan)

*****

Kaiserschmarrn
Chocolate cake
Poppy seed cream with raspberries
Blackcurrants with almonds

Subject to change!

Beetroot hummus with goat’s cheese mousse and crusty bread
Catfish fillet on a bed of celery and lemon purée with dill
Pork fillet with mushroom sauce, Alpine herbs, honey-glazed peppers and parsley oil
Farmers' salad
Braised beef with a pumpkin seed oil vinaigrette

****

Game consommé with sliced pancake strips

****

Salmon trout fillet served on a bed of leeks and carrots with lemon butter
Venison goulash with smoked celery
Fried chicken with a cranberry and sour cream dip
Meatballs
Vegan ragout

*****

Bread dumplings

Creamed spinach

Sautéed fennel strips (vegan)

Mashed potatoes

Steamed broccoli (vegan)

*****

Sacher torte in a glass

Black Forest gateau in a glass

Caramelised apples with cinnamon crumble

Quark and apricot strudel

Subject to change!