Welcome to the Restaurant “Benedetti”

• Grandhotel Pan medaillons of pork and beef
  with braised onions and mushrooms, served with handchopped Swabian noodles 22,50 Euro
• Argentinean Rump steak from Angus Beef Topped with a light horseradish-herb-crust,
  beans and „Risolée“ portatoes  26,50 Euro
• Roasted “Barbarie“-goose duck breast served on grilled  pineapples,
  vanilla-chilli-sauce and pepper Rice 24,00 Euro
• Roasted rack of lamb topped with a olive crust, served  with
  glazed snap peas and tomato-gnocchi  28,50 Euro
• Prime boiled veal Surrounded by an apple-horseradish sauce,
  served with a potato- celery mash 23,50 Euro
•  Medaillons of “andalusian cork oak deer” in juniper cream sauce, served with black salsifies
  and potato-chestnut pieces  26,50 Euro

• Roasted saddle of venison „Baden Baden“
  on a juniper-berries sauce with chanterelles in a herbs- cream, garnished with poached red wine pear, filled with lingonberries
  and glazed morello cherries and chestnuts,  served with
  handchopped Swabian noodles  32,00 Euro

•  Filet of beef „Remy Martin“
  topped with a crust of pepper surrounded by vegetables and doughnuts of potatoes  31,00 Euro
•  Roasted turbot
  on a sparkling wine Sauce with mangold and saffron Pasta 33,00 Euro

Fish dishes

• Atlantic common sole roasted in lemon-caper butter,
  served with herbs potatoes 31,00 Euro
•  Fried Filet of pikeperch with cream sauerkraut
  surrounded by baked cubes of potatoes   21,50 Euro
• Saltimbocca of monkfish with salvia and parma ham,
  topped with confit of tomatoes, with lemon creamy Pasta 26,00 Euro

Vegetarian

• Tagliatelle in olive oil, with champignons,
  tomatoes and rucola, topped with roasted pine nuts 17,50 Euro
• Fried, mediterranean pan vegetables gratinated with mozzarella, served with rosemary potatoes 18,50 Euro
• “Berner” potato pan cake with fresh champignons in a creamy herbs Sauce 18,00 Euro

• Cold roastbeef served with garnish of fresh salad, in addition Remoulade-Sauce and fried potatoes – 16,50 Euro
• Cold spread by mixed ham, served with bread and butter – 13,00 Euro
• Selection of cheese with garnish of fresh fruits, served with bread and butter – 13,00 Euro
• Spread by mixed cold cuts, served with bread and butter – 12,00 Euro
• Beef Tatar, turn on the table, served with bread and butter – 16,50 Euro

• Crème Brûllée of oranges with dark chocolate ice  10,00 Euro
• Warm chcocolate tartlet  on foam of amaretto with cashew nut ice 9,50 Euro
• Timbale of mascarpone mousse with a Marsalasauce and sorbet of raspberries  8,50 Euro
•  Apricot almond Parfait served with a mosaic of fruits, with toffee Sauce  7,50 Euro
• small cheese selection with grapes and fig mustard  8,50 Euro