Menu
Business lunch
| Monday to Friday 11.30 am till 2.30 pm daily business lunch starter - main course - coffee |
€ 11.80 |
| Samlet filet on spring vegetables with chervil foam |
€ 15,00 |
| Whitefish filet on beetroot kraut with orange foam | € 15,00 |
Starters
| Roasted duck liver on marinated autumn beet with lamb’s lettuce and bacon croutons |
€ 13,00 |
| Home pickled brook trout with horseradish mousse autumn salads and roasted farmer’s bread | € 14,00 |
Soups
| Consommé of beef with pan cake stripes and chives | € 4,80 |
| Potatoe leek soup with herbs and roasted bread crumbs | € 4,80 |
| Pumpkin-apple foam soup with a small dumpling filled with dried pears |
€ 8,00 |
Main dishes
| Tagliatelle with sweetheart cabbage grapes and potato-horseradish foam |
€ 10,80 |
| Pumpkin risotto with glazed spring onions and wild fruit balm syrup |
€ 10,80 |
| Farmers roasted pork in dark beer sauce with bread dumplings and coleslaw |
€ 11,80 |
| Escalope of pork „Munich style“ stuffed with Prinzregent mustard, homefries -crispy outside, juicy inside- |
€ 13,50 |
| Rumpsteak with red wine sauce tomatoes, fried onion rings broad beans and potatoes au gratin |
€ 20,50 |
| Escalope of veal Vienna Style with crispy home fries and home made cranberry sauce |
€ 19,50 |
| Brown trout filet roasted in bacon with wild fruits-balsamic vinegar sauce and vegetable noodles |
€ 18,00 |
| Medaillons of the “Perlacher Forst” roebuck on elder jus with zesty apple strudel and savoy cabbage balls |
€ 24,00 |
| Duck breast with port wine sauce stewed juniper quinces and chestnut puree |
€ 23,00 |
| Pikeperch filet roasted with herbs on poppy seed pesto noodles with glazed carrots and Veltliner foam |
€ 23,00 |
| Whitefish filet on beetroot kraut with orange foam | € 23,00 |
Cheese dish
| Bra tenero DOP 32% and Bra duro 32% with home made olive jam - Aromatic cheese from Piemontregion Cuneo - named after the founder city of Slow Food |
€ 13,00 inkl. 10cl Barbera dAlba wine |
Desserts
| Bavarian apple beignets with cinnamon sugar ice cream and vanilla sauce |
€ 7,00 |
| Trio of home made ice cream and sorbet | € 7,50 |
| Baked chocolate “Schmarrn” with caramelized pears and stone pine liqueur ice cream |
€ 10,00 |
| Curd cheese-honey tartlet with glazed cornel cherries and poppy seed ice cream |
€ 10,00 |
Recommended by the executive chef
| 3 course menue with soup | € 37,00 |
| 3 course menue with starter or entremets | € 43,00 |
| 4 course menue with starter/entremets, soup, main course, dessert |
€ 48,00 |
| 5 course menue | € 58,00 |
Bayrische Schmankerl
| „Obatzda“ traditional Bavarian camembert spread onion rings and bread |
€ 7,50 |
| One pair of original Munich Weisswurst with Pretzel and sweet mustard |
€ 6,50 |
| Salad of old tomato varieties and garden herbs with self-made wild fruits-balsamic vinegar and buffalo mozzarella |
€ 11,50 |
| Big salad platter marinated in balsamico vinaigrette with roasted stripes of turkey breast |
€ 11,80 |
| Brotzeitbrettl Bavarian butcher´s cold cut platter with cold slices of pork, lard, cheese |
€ 10,50 |
Hotel Prinzregent an der Messe • Riemer Straße 350 • 81829 Munich • Phone: +49 (0)89 - 945 39-0 • messe@prinzregent.de
Hotel Prinzregent an der Messe • Riemer Straße 350 • 81829 Munich
Phone: +49 (0)89 - 945 39-0 •
