{"id":988,"date":"2023-01-05T16:53:04","date_gmt":"2023-01-05T16:53:04","guid":{"rendered":"https:\/\/scalahot.com\/menu\/"},"modified":"2026-09-18T05:38:06","modified_gmt":"2026-09-18T05:38:06","slug":"menu","status":"publish","type":"page","link":"https:\/\/scalahot.com\/de\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"[vc_row type=“in_container“ full_screen_row_position=“middle“ column_margin=“default“ column_direction=“default“ column_direction_tablet=“default“ column_direction_phone=“default“ scene_position=“center“ text_color=“dark“ text_align=“left“ row_border_radius=“none“ row_border_radius_applies=“bg“ row_position_desktop=“default“ row_position_tablet=“inherit“ row_position_phone=“inherit“ overflow=“visible“ overlay_strength=“0.3″ gradient_direction=“left_to_right“ shape_divider_position=“bottom“ bg_image_animation=“none“][vc_column column_padding=“no-extra-padding“ column_padding_tablet=“inherit“ column_padding_phone=“inherit“ column_padding_position=“all“ flex_gap_desktop=“10px“ column_element_direction_desktop=“default“ column_element_spacing=“default“ desktop_text_alignment=“default“ tablet_text_alignment=“default“ phone_text_alignment=“default“ background_color_opacity=“1″ background_hover_color_opacity=“1″ column_backdrop_filter=“none“ column_shadow=“none“ column_border_radius=“none“ column_link_target=“_self“ column_position=“default“ gradient_direction=“left_to_right“ overlay_strength=“0.3″ width=“1\/1″ tablet_width_inherit=“default“ animation_type=“default“ bg_image_animation=“none“ border_type=“simple“ column_border_width=“none“ column_border_style=“solid“][vc_column_text css=““ text_direction=“default“]\n

Antipasti \u2013 Vorspeisen<\/u><\/em><\/strong><\/p>\n

Oktopuscarpaccio mit mediterranem Tartar <\/em><\/p>\n

\u00a0<\/em>Carpaccio di piovra con tartare mediterranea \u00a0\u00a0<\/em><\/p>\n

\u00a0<\/em>Thinly sliced octopus carpaccio with Mediterrean tartar <\/em><\/p>\n

16,50 \u20ac <\/em><\/p>\n

\u00a0<\/em><\/p>\n

Carpaccio von der Bresaola mit Radieschen, Tomaten und Rauke mit Zitronenchutney <\/em><\/p>\n

Carpaccio di bresaola con ravanelli, pomodorini e rucola<\/em><\/p>\n

\u00a0con chutney di limone <\/em><\/p>\n

Thinly sliced bresaola cured beef with rocket salad, tomatoes and radishes with lemon chutney <\/em><\/p>\n

15,00\u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Gebratene Jakobsmuscheln auf Topinamburcr\u00e8me und Granatapfelkernen <\/em><\/p>\n

Capesante tostate con crema di topinambur e chicchi di melograno <\/em><\/p>\n

Scallops on jerusalem artichokes cream with pomgranate seeds <\/em><\/p>\n

\u00a0<\/em><\/p>\n

15,50 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Zuppe e Vellutate \u2013 Suppen<\/u><\/em><\/strong><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Wei\u00dfweinsuppe mit Rohschinkengrissino <\/em><\/p>\n

\u00a0<\/em>Zuppa di vino bianco con grissino con prosciutto crudo <\/em><\/p>\n

White wine soup with raw ham breadstick <\/em><\/p>\n

9,00 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

K\u00fcrbiscremesuppe mit Speck und Zwiebel <\/em><\/p>\n

Vellutata di zucca con speck e cipolla <\/em><\/p>\n

Pumpkin creamsoup with bacon speck and onions <\/em><\/p>\n

8,50 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Primi\u2013 Vorspeisen<\/u><\/em><\/strong><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Risotto mit Gorgonzola, Preiselbeeren, und Speck \u00a0<\/em><\/p>\n

Risotto al gorgonzola, mirtilli rossi e speck \u00a0<\/em><\/p>\n

Risotto with gorgonzola cheese, lingonberries and bacon \u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

16,00 \u20ac <\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Kn\u00f6deltris (Rote Beete \u2013 Spinat \u2013 K\u00e4se)<\/em><\/p>\n

\u00a0<\/em>mit Salbeibutter und Speckkrautsalat <\/em><\/p>\n

\u00a0<\/em>Tris di Canederli (barbabietola \u2013 spinaci \u2013 formaggio ) con burro alla salvia e insalata cappucci e speck \u00a0<\/em><\/p>\n

\u00a0<\/em>Traditional dumpling tris (beetroot, spinach and cheese flavoured)<\/em><\/p>\n

With sage butter and bacon cabbage salad <\/em><\/p>\n

\u00a0<\/em><\/p>\n

16,00 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Hausgemachte Kartoffel-Teigtaschen gef\u00fcllt mit Speck und Birne <\/em><\/p>\n

an Schalotten in Lagrein \u00a0<\/em><\/p>\n

Mezzelune di patate fatte in casa con ripieno di ricotta, speck DOP,\u00a0 e pera con scalogno al Lagrein <\/em><\/p>\n

Homemade crescent-shaped potato dough pockets<\/em><\/p>\n

\u00a0<\/em>filled with ricotta, bacon and pear with Lagrein wine braised shallots \u00a0<\/em><\/p>\n

16,50 \u20ac <\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Hausgemachte \u00a0Pappardelle \u00a0mit Hirschragout und Heidelbeeren <\/em><\/p>\n

Pappardelle \u00a0fatte in casa con rag\u00f9 di cervo e mirtilli rossi <\/em><\/p>\n

Homemade broad pappardelle noodles<\/em><\/p>\n

\u00a0with venison ragout and lingonberries \u00a0<\/em><\/p>\n

17,50 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Hausgemachte Spaghetti mit R\u00e4ucherforelle, Sauerrahm und Dill <\/em><\/p>\n

Spaghetti fatti in casa con trota affumicata, panna acida, e aneto <\/em><\/p>\n

Homemade spaghetti with smoked trout, sour cream and dill <\/em><\/p>\n

17,00\u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Secondi \u2013 Hauptgerichte<\/u><\/em><\/strong><\/p>\n

 <\/p>\n

Kalbsteak mit K\u00fcrbis-Kartoffel-Gratin und Pfifferling-Rahmsauce <\/em><\/p>\n

\u00a0<\/em>Steak di vitello con gratin di zucca e patate e salsa panna e finferli <\/em><\/p>\n

\u00a0<\/em>Steak of veal \u00a0with potato-pumpkin-gratin and creamy chanterelle sauce <\/em><\/p>\n

\u00a0<\/em><\/p>\n

28,00 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Geschmorte Kalbswange mit Polenta und gemischten Pilzen <\/em><\/p>\n

Guancia di vitello brasata con polenta e funghi misti\u00a0 \u00a0trifolati <\/em><\/p>\n

Braised cheek of veal with mixed mushrooms <\/em><\/p>\n

\u00a0<\/em>25,00 \u20ac <\/em><\/p>\n

\u00a0<\/em><\/p>\n

Zwiebelrostbraten mit wei\u00dfen Sp\u00e4tzle <\/em><\/p>\n

und saisonalem Gem\u00fcse <\/em><\/p>\n

Cipollata di manzo con sp\u00e4tzle bianchi e verdure stagionali <\/em><\/p>\n

Onion roast beef\u00a0 with white sp\u00e4tzle dumplings and seasonal vegetables <\/em><\/p>\n

\u00a0<\/em><\/p>\n

26,00 \u20ac<\/em><\/p>\n

Piatti di pesce \u2013 Fischgerichte<\/u><\/em><\/strong><\/p>\n

\u00a0Kabeljau mit Zitronencreme <\/em><\/p>\n

Mit Melanzanechutney und Salzkartoffeln <\/em><\/p>\n

\u00a0<\/em>Merluzzo in crema di limone con chutney di melanzane e patate bollite <\/em><\/p>\n

\u00a0<\/em>Cod with lemon cream sauce aubergine chutney and boiled potatoes <\/em><\/p>\n

24,00\u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Bachsaiblingsfilet gratiniert mit Tomaten und Kapern <\/em><\/p>\n

Dazu Rosmarinkartoffeln <\/em><\/p>\n

\u00a0<\/em>Filetto di salmerino gratinato <\/em><\/p>\n

Con pomodorini capperi e patate al rosmarino <\/em><\/p>\n

Brook trout fillet au gratin with tomatoes and capers <\/em><\/p>\n

with rosemary potatoes <\/em><\/p>\n

\u00a0<\/em><\/p>\n

24,00 \u20ac<\/em><\/p>\n

 <\/p>\n

Desserts<\/u><\/em><\/strong><\/p>\n

\u00a0<\/em><\/p>\n

Bis aus Joghurt- und Schwarzbeermousse <\/em><\/p>\n

Bis Mousse allo yogurt e ai mirtilli neri <\/em><\/p>\n

Bis from Yoghurtmousse and blueberry mousse <\/em><\/p>\n

9,50 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Zwetschgenkn\u00f6del mit Vanilleeis <\/em><\/p>\n

Canederli di prugne con gelato alla vaniglia <\/em><\/p>\n

Traditional plum dumpling with vanilla ice cream <\/em><\/p>\n

9,00 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Frittiertes Apfelk\u00fcchlein mit \u00a0Zimtsemifreddo \u00a0<\/em><\/p>\n

Fritella di mele \u00a0con semifreddo alla cannella <\/em><\/p>\n

Traditional fried apple ring with \u00a0cinnamon semifreddo icecream <\/em><\/p>\n

9,50 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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