VORSPEISEN Starters Fines de claire „M“

VORSPEISEN Starters
Carpaccio vom Rind.......................................................................................................................................15,50
Rucola, Parmesan, Kapern-Knoblauchsauce
Carpaccio of beef, rucola salad, Parmesan, capers-garlic sauce
Graved Lachs ..................................................................................................................................................16,50
Wakamealgensalat, Honig-Dill-Senfsauce
Graved salmon, Wakame sea weed salad, honey-dill-mustard sauce
Tatar vom Rind ...............................................................................................................................................16,50
Eigelb, Kapern, Schalotten, Senf, Crème Fraîche
Tartar of beef, egg, capers, shallots, mustard, crème fraiche .................................................................................
- als ganze Portion / whole portion ...............................................................................................................21,50
Fines de claire „M“
mit Rotweinschalotten und Pumpernickel
with red wine shallots and pumpernickel
3 Stück…………………9,00
6 Stück………………..15,00
SALATE Salads
Salat Mata Hari ..............................................................................................................................................14,50
Gemischte Blattsalate, gebratene Putenbrust, krosser Speck, Früchte, Rhode- Island- Dressing
Mixed salads, roasted turkey breast, crispy bacon, exotic fruits, Rhode-Island-dressing
- als halbe Portion / half portion ...................................................................................................................10,50
Salat Cesare ......................................................................................................................................................9,50
Römersalat, Crôuton, Parmesandressing
Roman lettuce, Crôuton, Parmesan dressing,
- mit 3 Garnelen / with 3 king prawns ...........................................................................................................16,50
Salat Escoffier .................................................................................................................................................15,50
Rucola, gebratene Barbarie Entenbrust, französische Crevetten, Basilikumpesto
Rucola salad, roasted Barbarie duck breast, French shrimps, basil pesto
- als halbe Portion / half portion ...................................................................................................................11,50
SUPPEN Soups
Frittatensuppe..................................................................................................................................................8,00
Rindfleischbrühe, Flädle
Clear soup of beef, flat cake
Fischsuppe ......................................................................................................................................................10,00
von Edelfischen und Garnele
fish soup with king prawn
Französische Zwiebelsuppe ...........................................................................................................................8,50
Käsecrôuton
French onion soup, cheese crôuton
DRESSLER SPEZIALITÄTEN Dressler specialties
Pariser Geheimnis..........................................................................................................................................24,50
Ein saftiges Rumpsteak an einer besonders raffinierten Sauce aus dem Hotel Ritz in Paris. Dortiger Küchenchef
komponierte diese Sauce für den Maler Oskar Schlemmer und bereitete sie mehrmals wöchentlich zu, wobei er das
Rezept stets streng geheim hielt. Dazu reichte er Pommes frites und gemischten Salat.
A juicy rump steak on a specially refined sauce from the Hotel Ritz in Paris. The local chef de cuisine created
this sauce for the artist Oskar Schlemmer and prepared this sauce several times a week, where he managed to keep
the recipe top secret. He served French fries and a mixed leaf salad accompanying the dish.
Irisches Lammkaree - unter der Salzkruste ..............................................................................................32,50
Dreierlei Bohnen, Birne, Bamberger Hörnchen, Balsamicojus
Irish rack of lamb – coated in salt crust, trio of beans, pear, potatoes, Balsamic sauce
Barbarie Entenbrust Adlon ..........................................................................................................................22,50
Spinat und Pinienkerne , Schlosskartoffeln, Balsamico-Orangensauce
Breast of Barbarie duck, spinach and pine seeds, château potatoes, balsamic-orange-sauce
Wiener Schnitzel ............................................................................................................................................20,50
Bratkartoffeln, Gurkensalat
Coated Schnitzel, pan fried potatoes, cucumber salad
Maishähnchenbrust ......................................................................................................................................21,50
Kartoffel-Estragonpürée, Chorizo, Zuckerschoten
Breast of corn chicken, mashed potatoes with tarragon, Chorizo, sugar peas
Rinderfilet 220g..............................................................................................................................................34,50
Brokkoli, La Ratte Kartoffeln, Pfeffersauce
Fillet of beef, broccoli, La Ratte potatoes, peppersauce
VEGETARISCH Vegetarian
Gnocchi ............................................................................................................................................................16,50
Junge Strauchtomaten, getrocknete Tomaten, Chili, Parmesanspäne
Gnocchi, tomatoes, sun dried tomatoes, chili, grated Parmesan cheese
Spargel-Kerbel-Risotto..................................................................................................................................18,50
Junger Spinat, Tomatensugo, Parmesanchip
Asparagus-chervil-risotto, spinach, tomato stew, Parmesan chip
BERLINER TRADITION Berlin tradition
Berliner Kalbsleber ........................................................................................................................................19,50
Zwiebeln, Apfelscheiben, Kartoffelpüree, Brombeer-Cassisjus
Veal Liver, onions, apple slices, mashed potatoes, blackberry-cassis sauce
Choucroute garni ...........................................................................................................................................17,50
Kasseler, Mettenden, Schweinebauch, Sauerkraut, Zwiebelpürée
Smoked pork, sausage, pork belly, Sauerkraut, onion puree
Eisbeinfleisch gratiniert ................................................................................................................................16,80
Sauerkraut, Kartoffel- Senfpüree
Gratinated meat of pickled pork leg, Sauerkraut, mustard- potato puree
AUS DEM WASSER From the sea
Lachsfilet .........................................................................................................................................................19,50
Lauchgemüse, Kartoffelpüree, Champagner- Senfsauce
Grilled fillet of salmon, leek, mashed potatoes, Champagner- mustardsauce
Riesengarnelen ..............................................................................................................................................20,50
Linguine, Mandarinenöl, Chili, Parmasanspäne
King prawns, Linguine, mandarin oil, chili, grated Parmesan cheese
SÜßE VERSUCHUNG Sweet temptation
1 Nocke Schokoladenmousse ........................................................................................................................4,00
Hell oder dunkel
Chocolate mousse, white or dark
1 kleine Crème brûlée .....................................................................................................................................4,00
Small Crème brûlee
1 Kugel Sorbet hausgemacht ........................................................................................................................... 4,00
Homemade sorbet
Weitere Nachspeisen entnehmen sie bitte unserer Dessertkarte.
Some more deserts you can find in our desert menu.
APERITIF CLASSIC
Kir Royal ............................................................... 0,1 l
Dressler Hollerschampus .............................. 0,1 l
2,3
Aperol Spritz .................................................. 0,2 l
2,3
Prosecco Aperol ................................... 0,1 l
Prosecco Scavi & Rey ............................... 0,1 l
Crémant de Loire rosé ............................. 0,1 l
Taittinger Champagner brut .................... 0,1 l
2
Campari Orange / Soda .......................... 0,2 l
3
Gin Tonic ................................................. 0,2 l
3
Port Tonic .............................................. 0,2 l
Pernod Eiswasser ..................................... 0,2 l
Martini bianco, rosso, dry ....................... 4 c l
Sherry dry, medium, cream .................... 4 c l
KALTE GETRÄNKE Cold beverages
13,50
7,00
8,00
7,00
6,50
8,00
13,50
10,50
10,50
10,50
5,50
5,00
5,50
7,50
Frisch gepresste Säfte ..............................0,2 l 5,80
Orange oder Grapefruit
verschiedene Säfte von Vaihinger ...........0,2 l 3,20
Apfel, Orange, Johannisbeere, Ananas, Kirsch
apple, orange, red current, pineapple, cherry
Softdrinks .................................... Flasche 0,2 l 3,10
1,2
2,5
Coca Cola , Fanta , Sprite
Mineralwasser von Bad Liebenwerda
- sprudel, medium, still ..........................0,25 l 3,00
sparkling, medium, still
- sprudel, medium, still ..........................0,75 l 7,10
sparkling, medium, still
Apfelschorle naturtrüb.............................0,3 l 3,20
Schweppes .................................. Flasche 0,2 l 3,50
3
3,5
2,4
Tonic Water , Bitter Lemon , Ginger Ale , Soda
Eistee - hausgemacht .............................. Glass 3,70
homemade iced tea
7,50
BIER Beer
APERITIF COCKTAIL
Martini Cocktail ........................................ 6 cl
Gin oder Vodka, Vermouth dry
Manhatten ................................................ 6 cl
Bourbon, Vermouth rot, Angostura Bitter
vom Fass / draft beer
Veltins ......................................................0,2 l
0,4 l
Köstritzer Schwarzbier .............................0,3 l
Maisel´s Weisse .......................................0,3 l
0,5 l
Gaffel Kölsch ............................................0,2 l
aus der Flasche / by bottle
Veltins alkoholfrei ..................................0,33 l
2,6
Maisel´s Weisse ....................................0,5 l
Kristall oder alkoholfrei
"LILLET WILD BERRY"
Lillet rosé, wild berry Tonic,
Erdbeere
ein neuer Sommer-Drink
9,50
7,50
Mint-Ginger-Lemon ................................. 0,2 l 5,50
Ginger Ale, Pfefferminze, Rose's Lime-Juice, Soda
Die alkoholfreie Alternative.
2,50
4,80
3,70
3,50
5,60
2,50
3,60
5,60
WEIN Wine
im offenen Ausschank / by the glass
Campari Lady ........................................... 0,2 l 9,50
Campari, Gin, frisch gepresster Grapefruitsaft,
Tonic Water
"Caipirinha do brasil" .............................. 0,2 l
Cachaca, Rohrzucker, Limette, Eis
Der Klassiker!
9,50
Mojito ...................................................... 0,2 l 9,50
Rum, Rohrzucker, Limette, Pfefferminze, Soda
Gin Basil Fizz ............................................ 0,2 l
Gin, Basilikum, Zitrone, Zuckersirup, Soda
9,50
weiß / white
Grauburgunder ........................................0,2 l
Riesling .....................................................0,2 l
Chardonnay ..............................................0,2 l
Sancerre AC ..............................................0,1 l
rose / rosé
Spätburgunder Weissherbst rosé ............0,2 l
rot / red
Spätburgunder .........................................0,2 l
Merlot ......................................................0,2 l
Cabernet Sauvignon .................................0,1 l
Rioja Gran reserva ...................................0,1 l
Gerne reichen wir Ihnen unsere Weinkarte.
Gladly we present our wine list.
6,80
6,50
6,50
5,90
6,80
6,80
6,50
4,50
6,80