Fine cuisine in the ALTITUDE – BUFFET restaurant

Vegan "smoked salmon" bruschetta (A, vegan)
Chicken breast with Marrakesh couscous and mint sauce (A/G)
Baked veal with bell pepper marmalade on pumpkin puree
Sea bass with truffle polenta and lemon-oregano crème (C/D/G)
Chorizo-chickpea salad
Tapas (A/C/G/D/R)

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Potato-celery cream soup with bacon chips (G/L)
Beef consommé with pancake strips (A/C/G)

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Oxtail in red wine reduction
Grilled venison medallions with herb butter and lingonberry Béarnaise (C/G)
Glazed pork knuckle with honey-beer sauce (A)
Chicken with lemon-honey stuffing (A/C/G)
Label Rouge salmon on saffron velouté and garlic crumble (A/D/G)
Vegetable medallions in tempura batter with tartar sauce (A/C/G)

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Bread dumplings (A/C/G)
Winter vegetables (Vegan)
Truffle mashed potatoes (A/C/G)
Ratatouille (Vegan)
Spinach rice (Vegan)
Apple-red cabbage (Vegan)

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Molehill cake in a glass (A/C/G/H)
Coconut terrine with pineapple salad (C/G)
Sweet yeast dumplings with vanilla sauce (A/C/G)
Chocolate tea mousse (C/G)

Subject to change!

Salmon trout with broccoli cream and lemon dip (D/G)
Goat cheese with honey and pistachios (G/H)
Vegan taco bites (A, vegan)
Alpine herb pork tenderloin with mashed potatoes and caramelized onions (A/G)
"The Best of the Region" (A/C/G)

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Game consommé with semolina dumplings (A/C/G)
Carrot-ginger cream soup with coriander profiteroles (A/C/G)

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Veal ragout with sautéed mushrooms (G)
Lamb "Stefany" with mint filling in garlic jus (A/C/G)
Pinzgauer cheese dumplings with green salad (A/C/G)
Smoked corn-fed chicken breast with parsnip cream and truffle foam (G)
Venison shoulder in juniper-cinnamon sauce
Crispy pan-fried sea bream fillet with lime risotto and thyme butter (D/G)

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Potato dumplings (A/C/G)
Oven-roasted vegetables (Vegan)
Breaded kohlrabi sticks (A/C/G)
Herb tagliatelle (A/Vegan)
Spinach and cream cheese strudel (A/C/G)
Grilled pumpkin cubes

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Raspberry yogurt terrine in biscuit wrap (A/C/G)
Semolina pudding with cherry compote (A/C/G)
Peach cream (G)
Apple strudel with vanilla sauce (A/G)

Subject to change!

Corn-fed chicken breast with black risotto and mushroom sauce (G)
Catfish fillet with bell pepper-zucchini vegetables and green crème fraîche (D/G)
Semolina cakes with chickpea pesto and tomato salsa (A/G/H)
Pork tenderloin in herb puff pastry with basil mustard and bacon sauce (A/C/G/M)
Garlic bread with shrimp ‘Ranhofer’ (D/G)
Farmer's salad (G)
Saturday Feast (A/C/G/M)

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Clear goose soup with bacon dumplings (A/C/G)
Chickpea stew with turmeric and vegetables (Vegan)

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Venison ragout with chocolate-lingonberry marmalade
Pumpkin seed schnitzel with tartar sauce and lemon (A/C/G)
Veal shank and boiled beef with rosemary jus, winter salad with goat cheese (G/H)
Vegan smoked tofu and cabbage casserole (A)
Duck with herb rub and chili jus
Salmon trout fillet on dill-pea puree and orange confit (D/G)

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Parsley potatoes (Vegan)
Spinach butter spaetzle (A/C/G)
Steamed winter vegetables (Vegan)
Porcini mushroom strudel (A/C/G)
Celery-carrot puree (L, Vegan)
Quinoa vegetable stir-fry (Vegan)

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Nutella rolls (A/C/G/H)
Elderflower mousse with currants (G)
Bavarian cream with mango (C/G)
Chocolate buttons (A/C/G)

Subject to change!