Prinz Myshkin Classics
marinated tofu with mushrooms in red wine cream sauce. With freshly steamed vegetables and either potatoes or Basmati rice
Fried soy medaillons
with carrots, cauliflower and oyster mushroom cream sauce, plus a choice of spaetzle arugula, white or brown Basmati rice
tofu, mushrooms and roasted nuts rolled-up in mangold leaves in teriyaki sauce.
Involtini in herb cream
organic tofu, mushrooms and roasted nuts in herb cream sauce, rolled-up in mangold leaves. With seasonal vegetables.
Truffel potato zucchini gratin
on Balsamico reduction, with arugula and field salad and walnut-honey dressing
Crepes al Forno
Homemade organic buckwheat crepes, filled with spinach, ricotta and freshly grated Parmesan cheese. Au gratin in herb-cream
Ricotta and spinach gnocchi
flavored with parmesan flakes, toasted pine nuts, melted butter and sage
Baked Zucchini Blossoms
in japanese Tempura dough, filled with vegetable-ricotta-cheese-cream. With field salad and cherry tomatoes