translated by Patricia R. Tramp and Bianka Probst

Dishes
translated by Patricia R. Tramp and Bianka Probst
Everything at a glance:
glance :
Starters - Cold:
Cold :
Minced Young Herring
Schaarschmidt´s Slice to Cherish
Bacon-Melon-Salad
Vitello Tonnato
Carpaccio of Chicken Liver
Carpaccio of Beef Fillet
Beef Carpaccio- a little bit different this time
page :
1
1
1
1
2
2
2
3
3
3
3
Soups:
Boullion Celestine
Saxonian potato Soup
Saxonian Forest Mushroom Soup
4
4
4
Salads:
Salads :
Mixed Salad
A little bit more
Tomato-Basil-Salad
Schopska Salad
Mozzarella
5
5
5
5
5
Fish:
Fis h:
Fillet of Young Herring
Fillet of Pike-Perch „Spreewald“ Style
Salmon Fillet Medici Style
A Love Affair between Salmon and Pike-Perch
page :
7
7
7
8
8
8
The Classics out of the Oven:
Starters - W arm:
arm :
„Homeless“Escargots…
Little Lamb Fillets
Something Crispy
Mushtroom Heads
From Pot and Pan:
Pan :
Zucchini boats
„Kohlrabi Circus“
Fillet Pot „Gohlis” Style
Turkey Strips in crem „Dubarry“ Style
Piccatta à la Milanaise
Fillet of Pork “Moutarde“
6
6
6
6
Saxonian Beef Olive
Glaced shank of pork
Ox-Tail in Burgundy
9
9
9
A Head of Game:
Game :
Pheasant
Hare „Lausitz“ style
10
10
Steaks:
Rump Steak
Fillet Steak
Chateau Briande
Entrecòte Double
11
11
11
11
Something Cold:
Cold :
The Blue one from Gohlis
Cheese Board
Tatare
12
12
12
Dessert:
Crème Brulée
Soft Curd Cheese Pancakes
Saxonian Cherry Dumplings
Ice Cream Wafer „Karlovy Vary” tyle
A little Gurgle
Gohliser Guller (Gohlis Ball)
Baked Strawberries
Pulsnitzer Mandeleiskrapfen
Crèpes Suzette
Pepper Cherries
13
13
13
13
13
14
14
14
14
14
Starters - Cold
Minced Young Herring - or as Germans say: Häckerle
A Saxonian knows what is meant by that
(Obviously you are not Saxonian reading the English menu,
so here it goes): Actually it is made from salted herring but
we use young herring.
Onions, apples, pickles, smoked bacon and young herring of course cut into
small cubes, well seasoned and served with plenty of vegetables on fresh,
crunchy iceberg lettuce. We serve coarse wholemeal bred with it.
8,50 EUR
Schaarschmidt’s Slice to Cherish
Pure steak tartare (Tartare for us is pure ground beef
served completely raw), freshly made of course,
sprinkled with pickle-cubes from the Spreewald region and onions,
with a layer of boiled eggs and 2 little spoons full of roe from lumpfish.
A fingertip full of fresh herbs on top and pepper from the pepper mill.
8,90 EUR
BaconBacon - MelonMelon - Salad
Various kinds of lettuce and refreshing melon.
With rolled bacon and grated Parmesan,
along with Baguette and butter balls.
11,90 EUR
Vitello Tonnato
Its cradle lies in Italy. Tender pink veal back,
thinly cut when cold, covered with a sauce of tuna and cream,
fine capers on top.
10,90 EUR
19% VAT incl..
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Starters - Cold
Carpaccio of Chicken Liver
Roasted until pink inside, then pickled in walnut oil with chilies,
sliced when cold. We serve it sprinkled with walnuts and
a little bouquet of salad.
9,50 EUR
Carpaccio of Beef Fillet
Very thin beef fillet, sprinkled with virgin olive oil, slightly salted and peppered,
covered with freshly grated Parmesan, a little bit of thick cream and lumpfish roe,
lemon and little butter balls.
12,50 EUR
Beef Carpaccio – a little bit different this time:
Fine beef fillet, arranged alternately with Mozzarella,
along with herb-vinaigrette dressing and black olives.
10,90 EUR
To all of these we serve Baguette.
19% VAT incl..
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Starters – Warm
“Homeless” Escargots…
…, since they come without the house, served in a cup instead.
Good half a dozen snails in a herb-garlic-butter
with mousse of champagne, baked with Parmesan au gratin.
7,90 EUR
Little Lamb Fillets
Favourite meal of our regular guests.
We serve bite size lamb fillets in herb-garlic-butter,
cooked with Parmesan au gratin — all in a snail pan.
8,90 EUR
Something Crispy
Baked little goat cheeses on a green salad
with a piquant raspberry sauce.
8,90 EUR
Mushroom Heads
Filled with a ragout of onions, ham and small
tomato cubes^seasoned with Herbs de Provence,
then baked with cheese au gratin.
9,10 EUR
To all of these we serve Baguette.
19% VAT incl..
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3
Soups
Boullion “Celestine”
With thin slices of pan cakes with herbs
and finely cut vegetables.
5,70 EUR
Saxonian Potato Soup
Did you know that Saxony — especially the area called Vogtland —
is the home of the growing of potatoes in Germany?
We make this potato soup as it is done in my home region,
the Vogtland that is:
with carrots, celery, onions, bacon …and - of course potatoes, seasoned with plenty of marjoram and lovage.
A sausage and croutons on top.
Bon Appétit!
5,70 EUR
Saxonian Forest Mushroom Soup
Where I am from it is called “Schwammespalken”**)
That means plenty of mushrooms, potatoes, onions and bacon,
a good ol’ boullion, caraway seed has to go in it, sugar, vinegar and
parsley of course, and chives.
(“I could live of this for weeks…” - The Owner.)
I, the translator, am Saxonian and did not know this one either — it must be for insiders!
6,50 EUR
You can find more soups on our menu of the day.
19% VAT incl..
page 4
Salads
Mixed Salad
A variation of different seasonal salads, virgin olive oil
and lemon or our house dressing, made from
cream, yoghurt and herbs and plenty of croutons on top.
6,00 EUR
A little bit more
A rich variation of season’s salads. We serve it either with our homemade dressing,
or with olive oil and lemon, or with a vinaigrette with fine herbs,
or with a tasty sweet-and-sour dressing.
Together with a soup for a starter a “slim” alternative.
9,90 EUR
TomatoTomato - BasilBasil - Salad
Seasoned with balsamic vinegar, freshly grated pepper and virgin olive oil.
On top are red onions and fresh basil.
5,80 EUR
Schopska Salad
(Its home is near Sofia!)
Fresh tomatoes, cucumbers and bell pepper cubes mixed with
onions and garlic (if a couple, both should eat it!).
Plenty of goat cheese and chives on top.
7,20 EUR
Mozzarella
The “Italian” that everyone likes, with slices of tomato,
balsamic vinegar, virgin olive oil and fresh basil.
9,90 EUR
For those who can’t get enough of all this green stuff:
19% VAT incl..
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Fish
Fillet of Young Herring
filled with its own ground meat and as mom
used to make it — with the wonderful remoulade from
apples, pickles, onions, herbs, cream and more.
Along with a small bouquet of lettuce and Spanish potatoes,
boiled in their jackets, then roasted.
14,90 EUR
Fillet of PikePike - Perch “Spreewald” Style
Steam the fillet. Cut thin slices of celery, carrots, some onions
and cucumber. Put the fillet on top and add butter with
boiled eggs and a pinch of parsley.
Dill-seasoned potatoes go best with it.
18,50 EUR
Salmon Fillet Medici Style
The fillet is fried in olive oil and some butter,
sprinkled in abundance with grated parmesan cheese and then grilled.
We serve it with buttered noodles with basil and with bacon-tomatoes with sauce Béarnaise.
EUR 17,90
A Love Affair between Salmon and PikePike - Perch
When both are fried, it’s the chef’s pride.
On Saxonian crab-butter-sauce, with crab tales, morels,
a crayfish (crawfish), cauliflower heads and lemon,
along with salted potatoes.
18,90 EUR
More fish dishes on our daily menu!
19% VAT incl..
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From Pot and Pan
Zucchini boats
A little hollow is cut in the zucchini halves, then they are blanched,
and filled with fine Gorgonzola-vegetables.
Served on buttered noodles.
14,50 EUR
“Kohlrabi Circus”
You’ll find almost everything Leipzig’s legendary
vegetable market has to offer.
Along with Baguette.
17,50 EUR
Fillet Pot “Gohlis” Style
Three small Argus and pork fillets
on various vegetables, mushrooms in cream sauce
and roasted potatoes. On top there is a piece of poultry liver,
Sauce Bernaise, Sauce Hollandaise and Sauce Choron.
These Sauces have to “sink into” the dish,
which then develops the special taste.
19,50 EUR
19% VAT incl..
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From Pot and Pan
Turkey Strips in cream “Dubarry” style
with mushroom heads and cauliflower tips au gratin.
Along with butter noodles.
14,90 EUR
Piccata à la Milanaise
From pork fillet, made tender, breaded in Parmesan and fried in home-style butter with
Spaghetti in tomato sauce with mushrooms and thin ham strips.
A bit of grated Parmesan on top.
14,50 EUR
Fillet of Pork “Moutarde”
Tender strips of fillet, fresh mushrooms
and some leeks in a tasty Dijon-mustard cream
along with parsley noodles.
14,90 EUR
You can find more of this on our daily menu!
19% VAT incl..
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From Pot and Pan
Saxonian Beef Olive
Filled like at home: with bacon and onions, pickles
and carrots, seasoned with mustard, pepper and salt and
put into the oven with lots of tender care.
Brussels sprouts in a potato basket and our rolled potato
dumplings along with it…Oh yes!
14,90 EUR
A “little” Something:
Glazed shank of pork
But: different than in Bavaria! From the oven in its own juice.
Oh my dear…you should have a healthy appetite. Also because
of the bacon salad: made from boiled potatoes, cucumbers and
bacon cubes and lots of lettuce of course.
(Our chef’s favourite meal.)
A spoon full of cream and a reddish boat come with it.
14,90 EUR
OxOx - T ail in Burgundy
Marinated in Burgundy for at least 24 hours, then put in the oven.
Served with a bouquet of beans “Stötteritz”*) style (beans coated in
bacon and baked in dough). Furthermore you get a Saxonian
specialty: home made rolled potato dumplings and a spoon full of cream.
(A little bit of Burgundy goes best with it!)
*)Another part of Leipzig
17,90 EUR
More of these dishes on our daily menu!
19% VAT incl..
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9
A Head of Game
Pheasant
Wrapped in bacon slices and filled before grilling it in order to avoid the meat
getting dry and stringy. As soon as it comes out of the oven, we arrange it on
a colorful bed of lentils and vegetables and serve it together with
boletus mushrooms and our special potato dumplings.
19,60 EUR
Hare “Lausitz” style
Even though he was a good runner — did it do him any good?
No — he still ended up in our oven.
But before that, we marinated him with plenty of herbs and some secrets.
Served with Brussels sprouts, pickled red beets, pickles “Spreewald” style and cream.
Saxonian rolled potato dumplings go best with it.
18,90 EUR
More of these dishes on our daily menu!
19% VAT incl..
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Steaks
Rump Steak 200g
13,00 EUR
It is possible to have a larger one!
Fillet Steak 180g
15,90 EUR
This one you can have larger also!
All of our steaks are Argus steaks from Argentina,
where the cows still have time to grow.
We always cook them medium unless you would like it done differently.
Along with our steaks we serve:
A vegetable Bouquet
roasted Spanish potatoes boiled in their jackets.
5,50 EUR
3,70 EUR
If you’d like you can also have
Sauce Bernaise
Peppersauce
Butter seasoned with herbs
Or do you have any other wishes?
2,40 EUR
2,40 EUR
1,60 EUR
For two people we will gladly arrange for:
Chateau
Chatea u Briande
400g
49,00 EUR
400g
40,00 EUR
or
Entrecôt Double
Richly garnished with fine vegetables,
mushrooms in a rich cream sauce in a potato nest — briefly
fried potato strips - and hand carved potatoes.
On top of that we also serve a Sauce Bernaise. (Prices are for two people)
For a special occasion:
(Advance order, please.)
19% VAT incl..
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Something Cold
The Blue one from Gohlis
“Mr. Cheese” makes this little “stinky” one. We
have it on coarse wholemeal bred which has duck grease
spread on it and is then sprinkled with chives:
“A little poem”
5,50 EUR
Cheese Board
Here also “Mr. Cheese” plays a role. Everything the
cheese palette has to offer: for example
Edam, Grenz-cheese, Gohlis-cheese or similar ones.
Butter and bred, baked in a stone oven, come with it — of course.
All is beautifully garnished with fresh fruit and berries.
14,90 EUR
Tartare
(Tartare for us is pure ground beef served completely raw)
Something not only our regular guest Mr. Moritz likes.
All is veeeery freshly made of course. Egg yolk, onions,
pickles (pickled gherkin), anchovies, capers, butter and bred
from the stone oven.
And if you want, we make it differently, too!
14,90 EUR
19% VAT incl..
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Sweet Temptations
Crème Brulée
The French dessert specialty. And since I could not get
enough of it in France, we just make the portions a little larger.
A fine vanilla cream with a thin caramel crust.
6,580 EUR
Soft Curd Cheese Pancakes
All children in Saxony grow up with these and cannot
keep away from it later either.
Cooked until golden brown, cranberries and sugar on top.
But you can have apple butter instead —
every grandmother made them differently.
7,50 EUR
Saxonian Cherry Dumplings
Filled with cherries on a cherry sauce, cinnamon butter
and pistachios. The dumplings are still moist inside.
Can something so sweet be a sin?
7,00 EUR
For those who like it crispy:
Ice Cream Wafer “Karlovy Vary” Style
I went out of my way to get one of these when I was a child!
We fill them with vanilla ice cream and pistachios.
On top we serve strawberries, sprinkled with Pernod and
top it off with whipped cream.
Simply delicious!
7,90 EUR
A little Gurgle (Hey, I am just the translator!)
It’s part dessert, part digestive.
We compose it useing a refreshing lemon-vodka-sherbet and a zip of Champaign,
nicely garnished with berries.
You’ll always have room for this — even if you don’t have room for a dessert!
7,50 EUR
19% VAT incl..
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Still more for those with a “Sweet Tooth”
Gohliser Guller (Gohlis Ball)
A “Guller” is Saxonian for ball. In this part of town called Gohlis, it’s a Gohlis Guller.
(I guess you can order it, even if you can’t pronounce it.)
The name conceals a delicious surprise — hot and cold
at the same time. You can only find this at our restaurant!
8,50 EUR
By the way, surprise means surprise. Don’t ask — try it!
Baked Strawberries?
Yes, really! And they taste wonderfully.
Wrapped in dough and fried, then placed onto vanilla sauce,
a little whipped cream and vanilla ice cream with it.
Finally sprinkled with cinnamon.
8,50 EUR
Pulsnitzer Mandeleiskrapfen
Mandeleiskrapfen
Almond ice-cream Fritters Pulsnitz Style
Gingerbread made in Pulsnitz was famous already at the court of August the Strong and was
praised as “excellent pastries”. What we have done with it? Wait and see (or better taste) for
yourself. We are sure you will like it.
8,80 EUR
Flambées – prepared for you at your table:
(Only for two, not possible outside.)
Crêpes Suzette
The small thin pancakes with the so wonderful French name,
“bathed” in orange-almond-caramel, flambéed with Grand Marnier,
a little bit of fruit and vanilla ice cream come with it.
9,90 EUR (p.P.)
Or do you have your own favourite recipe? We are prepared for everything.
Pepper Cherries
Flambéed with Gin and a whole lot of experience. Green
pepper goes in it and a Guller (ball) of vanilla ice cream.
“Oh, if you just had skipped the soup…!”
The chef could also give it to
you differently — the cherries, that is.
9,50 EUR (p.P.)
19% VAT incl..
page 14
De säk`sche Lorelei
Ich wess nich, mir isses so gomisch
Un ärchendwas macht mich verstimmt.
S`is meechlich, das is anadomisch
Wie das ähmd beim Menschen oft gimmt.
De Älwe, die bläddschert so friedlich.
A Fischgahn gimmt aus dr Tschechei
Drin sitzt ne Familie gemiedlich,
Nun sin`se schon an dr Bastei.
Un ohm uffn Bärche, nu gugge,
Da gämmt sich a Freilein Ihr`n Zobb.
Se schtriechelt`n glatt, hübsch mit Schbugge.
Dann schtäktsn als Gauz uffn Gobb.
Dor vater da unten im Gahne
Glotzt nuf bei des Weib gans entzickt.
De Mudder ment draurisch: „Ich ahne,
Die macht unsern Babbah verrickt“.
Nu fängt die da ohm uffn Fälsn
zu sing och noch an – ä Gubbleh
Dr Vader im Gahn dud sich wälsen
Vor Lachen und jodelt: „Jucheh!“
„Bis stille!“, schreit ängstlich Ottilche.
Schon gibblt gans furchtbar dr Gahn.
Un blötzlich, versinkt de Familche….
Nee, Freilein, was hamse gedan!
Lene Voigt
19% VAT incl..
page 15