Our favourite dishes     
from 30 years Zollhaus

for christmas       

 

Starters & Soup

 

Black  Red  Gold

Mullet caviar and Rasputin salmon fillet

on grated potato pancake

15,00

 

Pink roasted  Barbarie duck breast

on lukewarm mushroom salad and cassis-fig

15,00

 

Carpaccio of  Brandenburg willow ox      

with lime-basil pesto and tomato bread    

14,00

 

Beetroot , cardamom, elder jellly 

and homemade falafel            

13,00

 

Lamb`s lettuce on creamy goat`s cheese

with celery, turnip and nuts                      

13,00

 

Goose giblets soup with fresh marjoram

9,00

 

Inbetween   

 

Fresh glazed goose liver with apricot crêpe

18,00

 

Baked terrine of hake on potato-lamb`s lettuce salad

and lemon sour cream

17,00

 

Sorbet of fire tongs punch

6,00

 

Mains   

 

Oven fresh roasted goose

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

29,00

 

Brandenburg farm duckling

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

 26,00

 

Our favourite dishes     
from 30 years Zollhaus

for christmas       

 

Starters & Soup

 

Black  Red  Gold

Mullet caviar and Rasputin salmon fillet

on grated potato pancake

15,00

 

Pink roasted  Barbarie duck breast

on lukewarm mushroom salad and cassis-fig

15,00

 

Carpaccio of  Brandenburg willow ox      

with lime-basil pesto and tomato bread    

14,00

 

Beetroot , cardamom, elder jellly 

and homemade falafel            

13,00

 

Lamb`s lettuce on creamy goat`s cheese

with celery, turnip and nuts                      

13,00

 

Goose giblets soup with fresh marjoram

9,00

 

Inbetween   

 

Fresh glazed goose liver with apricot crêpe

18,00

 

Baked terrine of hake on potato-lamb`s lettuce salad

and lemon sour cream

17,00

 

Sorbet of fire tongs punch

6,00

 

Mains   

 

Oven fresh roasted goose

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

29,00

 

Brandenburg farm duckling

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

 26,00

Our favourite dishes     
from 30 years Zollhaus

for christmas       

 

Starters & Soup

 

Black  Red  Gold

Mullet caviar and Rasputin salmon fillet

on grated potato pancake

15,00

 

Pink roasted  Barbarie duck breast

on lukewarm mushroom salad and cassis-fig

15,00

 

Carpaccio of  Brandenburg willow ox      

with lime-basil pesto and tomato bread    

14,00

 

Beetroot , cardamom, elder jellly 

and homemade falafel            

13,00

 

Lamb`s lettuce on creamy goat`s cheese

with celery, turnip and nuts                      

13,00

 

Goose giblets soup with fresh marjoram

9,00

 

Inbetween   

 

Fresh glazed goose liver with apricot crêpe

18,00

 

Baked terrine of hake on potato-lamb`s lettuce salad

and lemon sour cream

17,00

 

Sorbet of fire tongs punch

6,00

 

Mains   

 

Oven fresh roasted goose

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

29,00

 

Brandenburg farm duckling

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

 26,00

 

Pink roasted back of venison „Baden Baden“ Style

lingonberry-pear, ceps and

hazelnut swabian noodles

29,00

 

Steak au four from veal

gratinated with ragout fin and sauce hollandaise with potato-chanterelles strudel           

29,00

 

Baked Atlantic sole

on creamy Riesling sauerkraut

26,00

 

Potato waffle with mushrooms in herb cream  

and glazed chestnuts

19,00

 

 

Süsses

 

Our Catalonian cream

with blueberries in cassis sauce

10,00

 

Warm Christmas pear crumble

with gingerbread ice cream and whipped cream

10,00

 

After Eight „Altes Zollhaus“
(mint parfait and chocolate mousse)

10,00

 

Rosehip sorbet with honey
and buckthorn sauce

9,00

 

Small selection of cheese with nuts and grapes

12,00

 

Stilton (english blue cheese)
and old port wine

14,00

 

 

3-courses menu 45,00

4-courses menu 55,00

 

 

We would request you to select one menu

for groups from 15 guests.            

Pink roasted back of venison „Baden Baden“ Style

lingonberry-pear, ceps and

hazelnut swabian noodles

29,00

 

Steak au four from veal

gratinated with ragout fin and sauce hollandaise with potato-chanterelles strudel           

29,00

 

Baked Atlantic sole

on creamy Riesling sauerkraut

26,00

 

Potato waffle with mushrooms in herb cream  

and glazed chestnuts

19,00

 

 

Süsses

 

Our Catalonian cream

with blueberries in cassis sauce

10,00

 

Warm Christmas pear crumble

with gingerbread ice cream and whipped cream

10,00

 

After Eight „Altes Zollhaus“
(mint parfait and chocolate mousse)

10,00

 

Rosehip sorbet with honey
and buckthorn sauce

9,00

 

Small selection of cheese with nuts and grapes

12,00

 

Stilton (english blue cheese)
and old port wine

14,00

 

 

3-courses menu 45,00

4-courses menu 55,00

 

 

We would request you to select one menu

for groups from 15 guests.            

Pink roasted back of venison „Baden Baden“ Style

lingonberry-pear, ceps and

hazelnut swabian noodles

29,00

 

Steak au four from veal

gratinated with ragout fin and sauce hollandaise with potato-chanterelles strudel           

29,00

 

Baked Atlantic sole

on creamy Riesling sauerkraut

26,00

 

Potato waffle with mushrooms in herb cream  

and glazed chestnuts

19,00

 

 

Süsses

 

Our Catalonian cream

with blueberries in cassis sauce

10,00

 

Warm Christmas pear crumble

with gingerbread ice cream and whipped cream

10,00

 

After Eight „Altes Zollhaus“
(mint parfait and chocolate mousse)

10,00

 

Rosehip sorbet with honey
and buckthorn sauce

9,00

 

Small selection of cheese with nuts and grapes

12,00

 

Stilton (english blue cheese)
and old port wine

14,00

 

 

3-courses menu 45,00

     4-courses menu 55,00

 

 

We would request you to select one menu

          for groups from 15 guests.  

                                                             Christmas Menu 1

 

Black  Red  Gold

Mullet caviar and Rasputin salmon fillet

on grated potato pancake

 

Q

 

Brandenburg farm duckling

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

 

Q

 

Our Catalonian cream

with blueberries in cassis sauce

 

45,00

 

 

Christmas Menu 2

 

Carpaccio of  Brandenburg willow ox      

with lime-basil pesto and tomato bread    

 

Q

 

Potato waffle with mushrooms in herb cream 

and glazed chestnuts

 

Q

 

Oven fresh roasted goose

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

 

Q

 

After Eight „Altes Zollhaus“

(mint parfait and chocolate mousse)

 

59,00

Christmas Menu 1

 

Black  Red  Gold

Mullet caviar and Rasputin salmon fillet

on grated potato pancake

 

Q

 

Brandenburg farm duckling

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

 

Q

 

Our Catalonian cream

with blueberries in cassis sauce

 

45,00

 

 

Christmas Menu 2

 

Carpaccio of  Brandenburg willow ox      

with lime-basil pesto and tomato bread    

 

Q

 

Potato waffle with mushrooms in herb cream 

and glazed chestnuts

 

Q

 

Oven fresh roasted goose

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

 

Q

 

After Eight „Altes Zollhaus“

(mint parfait and chocolate mousse)

 

 

59,00

Christmas Menu 1

 

 

 

Black  Red  Gold

 

Mullet caviar and Rasputin salmon fillet

 

on grated potato pancake

 

 

 

Q

 

 

 

Brandenburg farm duckling

 

with red cabbage and curly kale, baked apple

 

and Thuringian potato dumpling

 

 

 

Q

 

 

 

Our Catalonian cream

 

with blueberries in cassis sauce

 

 

 

45,00

 

 

 

 

 

Christmas Menu 2

 

 

 

Carpaccio of  Brandenburg willow ox      

 

with lime-basil pesto and tomato bread    

 

 

 

Q

 

 

 

Potato waffle with mushrooms in herb cream 

 

and glazed chestnuts

 

 

 

Q

 

 

 

Oven fresh roasted goose

 

with red cabbage and curly kale, baked apple

 

and Thuringian potato dumpling

 

 

 

Q

 

 

 

After Eight „Altes Zollhaus“

 

(mint parfait and chocolate mousse)

 

 

 

59,00

 

Christmas Menu 1

 

Black  Red  Gold

Mullet caviar and Rasputin salmon fillet

on grated potato pancake

 

Q

 

Brandenburg farm duckling

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

 

Q

 

Our Catalonian cream

with blueberries in cassis sauce

 

45,00

 

 

Christmas Menu 2

 

Carpaccio of  Brandenburg willow ox      

with lime-basil pesto and tomato bread    

 

Q

 

Potato waffle with mushrooms in herb cream 

and glazed chestnuts

 

Q

 

Oven fresh roasted goose

with red cabbage and curly kale, baked apple

and Thuringian potato dumpling

 

Q

 

After Eight „Altes Zollhaus“

(mint parfait and chocolate mousse)

 

59,00

 

         

 

 

 

 

Für Gruppen-reservierungen

Zentralbüro

Aigner Gendarmenmarkt

Französische Straße 25

10117 Berlin

Tel.: +49 (0) 30 203 75 18 50/51

info@aigner-gendarmenmarkt.de

 

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