Luke's Wohnzimmer

LUKE’S Best of Jaus’n (by advance order)
Venison carpaccio, tyrolean wild-caught prawn, pasture-raised beef tartare, cured salmon trout, two kinds of cauliflower, regional cheese specialities, venison ham, cured meat specialities, marinated vegetables and homemade bread

Bread Pit
homemade bread, minced bean spread and beetroot butter

Funky Rona salat
with walnuts, sheep’s cheese, and lingonberry balsamic dressing

Vegetable roll
with raw marinated vegetables and bell pepper jam

Squid ink gnocchi
with brussels sprouts and pesto (vegan)

Two kinds of cauliflower
with buckwheat and red currants

Alpin prawn pasta
with celery sticks and chili

Cured salmon trout
with yoghurt, cucumber and crispy potatoes

Vitello Forello
with lemon, capers and chives

Wild game ragout rigatoni
with vegetables

Crispy pork belly
with shrimp–pumpkin cream and cracklings

Kohlrabi carpaccio
with mixed leaf salad and nut vinaigrette

Herb risotto
with austrian rice, Gastein alpine cheese and celery

Primal carrot variation
with austrian rice and cress

Fried char fillet
with pea and mint purée and pear

Pan-fried catfish
with vegetable pearl barley risotto and Sauerkraut foam

Beef tartare
with bread, shallots and organic egg

Pan-fried venison liver
with creamy polenta, bacon and mushrooms

Smoked heart
with mushrooms and grilled cheese

Calf’s tongue and sweetbread
with spinach and jerusalem artichoke

BBQ beef brisket
with golden polenta and parsnip cream

Three kinds of sirloin
à 50g (total 150g) served on a hot stone, served with grilled vegetables and a choice of sweet potato fries, curly fries or chips

Wagyu Special Cuts
Denver Neck
Butcher’s Cut
Chuck Tender
Sirloin Hip
Flat Iron
Picanha
Chuck

Available to order in advance
Angus Tomahawk Dry Aged 6 W.
Angus T-Bone Dry Aged 6 W.
Wagyu Short Rib Strips

Duroc Special Cuts
Dry Aged Tomahawk
Dry Aged T-Bone

All steaks are served with fresh grilled vegetables and a choice of sweet potato fries, curly fries, or rustic fries!

Snack plate
(homemade bread with salted butter, beetroot spread, locally sourced ham and cured meat specialities, and regional cheese)

Vegetable lasagna
with nut-pesto

Tom kha gai
with chicken, noodles, mushrooms and vegetables

Alpine Maki variation
(trout & cucumber, beef & celery, carrot & yellow beetroot)

Burger of your choice:
…Wagyu cheeseburger
…Crispy chicken burger
…Vegan

The burgers are served with tomato, iceberg lettuce, gherkin, pickled gherkin and various homemade burger sauces. sweet potato fries, curly fires or chips can be ordered as a side dish.

Homemade sourdough pizza of your choice:

MARGHERITA
…Tomato sauce, cheese, cherry tomatoes, cream cheese
SALAME
…Tomato sauce, cheese, angus/wagyu salami, hard cheese & honey vinegar
WILD GARLIC & SPINACH
…Tomato sauce, wild garlic, spinach, feta

Leek cream soup
with beef dumplings

Vital bowl
with mixed leaf salad, feta, carrots, root vegetables and organic egg

Sendlhofer´s bowl
with chicken, austrian rice, vegetables and homemade dressing

Caramelised goat cheese
with salted chestnut cream and pickled plums

Whole-grain cheese spaetzle
with fried onions and chives

Wild garlic pasta
with Gastein alpine cheese

Carpaccio of local venison
with alpine cheese, rowan berries and quince

Rack of lamb
with bell pepper vegetables and leek dumpling

Lamb ragout
with green beans and potatoes

Onion roast beef
with potato noodles and carrot

Boiled beef
with spinach and crispy horseradish

Organic sheep’s milk ice cream in a jar
(seasonal flavours available)

Three kinds of sorbet
with chocolate soil and berries

Salzburger Nockerl
with lingonberries

Carrot cake
with farmer’s curd and carrot–lemon ice cream

Semolina pudding
with raspberries and rhubarb

Chocolate tartlet
with hazelnuts and basil ice cream

Chocolate dumplings
with blueberry compote and elderflower foam

Cheese plate
(6 different regional cheeses, chutney, nut honey, crostini and grapes)

Our sharing selections invite you to enjoy together. Each menu consists of three carefully coordinated components that harmonize perfectly with each other.

PASSION
Funky Rona salat
with walnuts, sheep’s cheese, and lingonberry balsamic dressing
Cured salmon trout
with yoghurt, cucumber and crispy potatoes
Vitello Forello
with lemon, capers and chives

ORIGIN
Primal carrot variation
with austrian rice and cress
Fried char fillet
with pea and mint purée and pear
Smoked heart
with mushrooms and grilled cheese

CREATIVE
Vegetable lasagna
with nut-pesto
Homemade sourdough pizza wild garlic & spinach
with tomato sauce, wild garlic, spinach and feta
Tom kha gai
with chicken, noodles, mushrooms and vegetables

LOCAL
Wild garlic pasta
with Gastein alpine cheese
Lamb ragout
with green beans and potatoes
Caramelised goat cheese
with salted chestnut cream and pickled plums

CREATIVE meets ORIGIN
Kohlrabi carpaccio
with mixed leaf salad and nut vinaigrette
Alpine Maki variation
(trout & cucumber, beef & celery, carrot & yellow beetroot)
Beef tartare
with bread, shallots and organic egg

LOCAL meets PASSION
Whole-grain cheese spaetzle
with fried onions and chives
Alpine prawn pasta
with celery sticks and chili
Crispy pork belly
with shrimp–pumpkin cream and cracklings

SWEETS
Three kinds of sorbet
with chocolate soil and berries
Semolina pudding
with raspberries and rhubarb
Chocolate dumplings
with blueberry compote and elderflower foam