Huth Gastronomy

Monday

Grilled free-range chicken breast with coconut-curry sauce, tomato-cucumber salad, and basmati rice.

Pizza Provenzale with San Marzano tomatoes, fior di latte, bacon, ham, corn, and chili peppers.

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Tuesday

Braised lamb shank with creamy polenta and grilled vegetables.

Penne all’amatriciana with guanciale and pecorino.

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Wednesday

Italian beef burger with buffalo mozzarella, pesto, and steak fries.

Pizza Quattro Formaggi with cream, fior di latte, Parmesan, Gorgonzola, Taleggio, and arugula.

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Thursday

Pork tenderloin tips in a peppercorn sauce, served with buttered dumplings (*Nockerln*).

Carinthian cheese-filled pasta (*Kasnudeln*) with brown butter, chives, and oven-roasted tomatoes.

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Friday

Pan-seared zander fillet served on a bed of beetroot risotto with horseradish.

Pizza Salmone with San Marzano tomatoes, fior di latte, smoked salmon, lemon, and capers.