Daily
Breakfast from 7 to 12 noon
Lunch from 12.30 p.m. to 2 p.m.
Dinner from 6 to 10 p.m
Restaurant Senger
WHERE THE WORLD GATHERS BY TEGERNSEE
Before
Tabbouleh
with aubergine, pomegranate,
avocado and crispbread | € 15
Burrata
with marinated tomatoes, rocket salad,
basil pesto and old balm | € 18
Yellowtail
with wasabi,
ginger and edamame | € 21
Black angus beef carpaccio
with belper bulb, frisée lettuce
and lemon crème fraiche | € 19
In between
Vine tomato consommé
with ricotta ravioli,
basil and olive oil | € 14
Foam soup with parsley
with poached egg,
crème fraiche and Piment d'Espelette | € 15
Linguine
with black truffle,
chives and parmesan | € 22
US maine lobster tail
with saffron risotto,
peas and tarragon | € 28
In the middle
Stuffed zucchini
with sweet potato and wild herbs | € 26
Monkfish medallion
with saffron beurre blanc,
baked tomatoes and sepia tagliolini | € 32
Atlantic turbot
with vin jaune,
fregola sarda and artichoke | € 42
Veal cheeks
with gremolata,
baby carrot and parsley root creme | € 32
Rack of lamb
with majo verde,
little artichoke and broad beans | € 36
Surf and turf
with sauce bernaise, green asparagus,
herb mushrooms and potato mousseline | € 39
After
Mango kalamansi cake
with dark chocolate
and piedmont hazelnut | € 15
Yoghurt mousse
with vanilla,
lime and blackberry sorbet | € 15
Vegan felchlin chocolate
with cherry vinegar sorbet
and cocoa | € 15
Selection of raw milk cheese
of the Tölzer Kasladen
with chutneys, grapes and bread | € 18
Menu
Before
Tabbouleh
with aubergine, pomegranate,
avocado and crispbread | € 15
Burrata
with marinated tomatoes, rocket salad,
basil pesto and old balm | € 18
Yellowtail
with wasabi,
ginger and edamame | € 21
Black angus beef carpaccio
with belper bulb, frisée lettuce
and lemon crème fraiche | € 19
In between
Vine tomato consommé
with ricotta ravioli,
basil and olive oil | € 14
Foam soup with parsley
with poached egg,
crème fraiche and Piment d'Espelette | € 15
Linguine
with black truffle,
chives and parmesan | € 22
US maine lobster tail
with saffron risotto,
peas and tarragon | € 28
In the middle
Stuffed zucchini
with sweet potato and wild herbs | € 26
Monkfish medallion
with saffron beurre blanc,
baked tomatoes and sepia tagliolini | € 32
Atlantic turbot
with vin jaune,
fregola sarda and artichoke | € 42
Veal cheeks
with gremolata,
baby carrot and parsley root creme | € 32
Rack of lamb
with majo verde,
little artichoke and broad beans | € 36
Surf and turf
with sauce bernaise, green asparagus,
herb mushrooms and potato mousseline | € 39
After
Mango kalamansi cake
with dark chocolate
and piedmont hazelnut | € 15
Yoghurt mousse
with vanilla,
lime and blackberry sorbet | € 15
Vegan felchlin chocolate
with cherry vinegar sorbet
and cocoa | € 15
Selection of raw milk cheese
of the Tölzer Kasladen
with chutneys, grapes and bread | € 18
Hand-picked ingredients from near and far form the basis for the culinary delights at Restaurant Senger, featuring haute cuisine from all over the world. It is almost as if our chef de cuisine had sailed around the world and then moored at Tegernsee.
