{"id":988,"date":"2023-01-05T16:53:04","date_gmt":"2023-01-05T16:53:04","guid":{"rendered":"https:\/\/scalahot.com\/menu\/"},"modified":"2026-05-28T10:59:45","modified_gmt":"2026-05-28T10:59:45","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

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Schwertfisch-Carpaccio auf Orangensauce mit Garnelenspie\u00dfen<\/em><\/p>\n

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Carpaccio di pesce spada su salsa all\u2019arancia e spiedini di gamberi<\/em><\/p>\n

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Swordfish carpaccio on orange sauce with prawn skewers<\/em><\/p>\n

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

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Ger\u00e4ucherte Entenbrust auf Orangensauce, Feldsalat und Waldorfsalat<\/em><\/p>\n

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Petto di anatra affumicato con salsa all\u2019arancia, lattuga di agnello e insalata waldorf<\/em><\/p>\n

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Smoked duck breast on orange sauce, lamb\u2019s lettuce and waldorf salad<\/em><\/p>\n

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18,00\u20ac<\/em><\/p>\n

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Sommer-tris: Parma-Schinken mit Melone, Caprese-Mozzarella und Vitello Tonnato<\/em><\/p>\n

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Tris estivo: prosciutto e melone, mozzarella caprese e vitello tonnato<\/em><\/p>\n

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Summer-tris:Parma ham and melon, Caprese mozzarella, and Vitello Tonnato<\/em><\/p>\n

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

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

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Zucchini-Spargel-Creme mit Lachs-Spie\u00dfchen<\/em><\/p>\n

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Vellutata di zucchine e asparagi con spiedini di salmone<\/em><\/p>\n

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Cream of zucchini and asparagus <\/em>salmon skewers<\/em><\/p>\n

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

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Cr\u00e9me von Erbsen, Saubohnen und Artischocken mit knusprigem Speck<\/em><\/p>\n

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Zuppa di piselli, fave e carciofi con pancetta croccante<\/em><\/p>\n

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Creamy pea, broad bean and artichoke soup served with crispy bacon <\/em><\/p>\n

 <\/p>\n

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

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

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Kn\u00f6del-Tris (K\u00e4se-, Kr\u00e4uter- und Speckkn\u00f6del) mit Krautsalat<\/em><\/p>\n

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Tris di canederli (formaggio, erbette e Speck) con insalata di cappuccio<\/em><\/p>\n

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Trio of dumplings (cheese, herbs and Speck) served with cabbage slaw<\/em><\/p>\n

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

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Hausgemachte Tagliatelle \u201eStroh und Heu\u201c mit einem Duett aus Spargeln<\/em><\/p>\n

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Tagliatelle \u201cpaglia e fieno\u201d fatte in casa con duetto di asparagi<\/em><\/p>\n

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Homemade „Straw and Hay“ tagliatelle with a duo of asparagus<\/em><\/p>\n

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

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Hausgemachte \u201eSommer\u201c-Spaghetti mit Tomaten, Mozzarella und Basilikumpesto<\/em><\/p>\n

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Spaghetti \u201eestivi\u201c fatti in casa, pomodorini, mozzarella e pesto di basilico<\/em><\/p>\n

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Homemade „Summer“ Spaghetti with Cherry Tomatoes, Mozzarella, and Basil Pesto<\/em><\/p>\n

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

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Hausgemachte Kartoffel-Teigtaschen gef\u00fcllt mit Ricotta und Spinat, serviert mit Salbeibutter<\/em><\/p>\n

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Mezzelune di patate fatte in casa con ripieno di ricotta e spinaci servite con burro di salvia<\/em><\/p>\n

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

\u00a0<\/em>filled with ricotta and spinach, served with sage butter<\/em><\/p>\n

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

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Risotto mit Burrata-Stracciatella, Garnelen und roten Himbeeren<\/em><\/p>\n

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Risotto alla stracciatella di burrata, gamberi e lamponi rossi.<\/em><\/p>\n

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Risotto with Burrata Stracciatella, prawns and red raspberries<\/em><\/p>\n

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

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

Zwiebelrostbraten mit wei\u00dfen Kr\u00e4uter-Sp\u00e4tzle und Lauch-Karotten<\/em><\/p>\n

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Cipollata di manzo con spatzle bianco alle erbe e carote al porro<\/em><\/p>\n

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Beef cipollata with white herb spaetzle and leek carrots<\/em><\/p>\n

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

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Kalbsteak mit Parmesankruste und Kr\u00e4utern, dazu \u00fcberbackene Fenchel und saisonales Buttergem\u00fcse<\/em><\/p>\n

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Steak di vitello con crosta di parmigiano ed erbette servita con finocchi gratinati al forno e verdure stagionali al burro<\/em><\/p>\n

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Veal steak with parmigiano cheese crust and herbs, served with baked gratin fennel and seasonal buttered vegetables<\/em><\/p>\n

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

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Lammr\u00fccken auf Schwarzbeerensauce mit Kartoffelp\u00fcree und \u00fcberbackenem Fenchel<\/em><\/p>\n

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Scamone di agnello su salsa di mirtilli neri servito con pur\u00e8 di patate e finocchio gratinato al forno<\/em><\/p>\n

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Lamb sirloin on blackberry sauce served with mashed potatoes and baked gratin fennel<\/em><\/p>\n

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

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

Zackenbarschfilet auf B\u00e4rlauchsauce mit Salzkartoffeln und Butterbohnen<\/em><\/p>\n

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Filetto di cernia con salsa all\u2019aglio orsino servito con patate saltate e fagiolini al burro<\/em><\/p>\n

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Grouper fillet with wild garlic sauce, served with saut\u00e9ed potatoes and green beans in butter<\/em><\/p>\n

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

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Wolfsbarsch-Roulade mit Kartoffelp\u00fcree und Gem\u00fcse-Julienne <\/em><\/p>\n

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Involtino di spigola con pur\u00e8 di patate e julienne di verdure<\/em><\/p>\n

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Sea bass roulade with mashed potatoes and vegetable julienne<\/em><\/p>\n

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

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

Klassisches Tiramisu<\/em><\/p>\n

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Tiramis\u00f9 classico<\/em><\/p>\n

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Classic Tiramisu<\/em><\/p>\n

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8,00 \u20ac<\/em><\/p>\n

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Schokoladen-T\u00f6rtchen mit Birnenp\u00fcree und karamellisiertem Apfel<\/em><\/p>\n

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Tortino al cioccolato con pur\u00e8 di pere e mela caramellata<\/em><\/p>\n

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Chocolate tart with pear pur\u00e9e and caramelised apple<\/em><\/p>\n

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

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

Duo von Joghurtmousse und Cr\u00e8me Br\u00fbl\u00e9e<\/em><\/p>\n

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Bis di mousse allo yogurt e Cr\u00e8me Br\u00fbl\u00e9e<\/em><\/p>\n

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

Duo of yoghurt mousse and cr\u00e8me br\u00fbl\u00e9e<\/em><\/p>\n

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

9,50 \u20ac<\/em><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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