Hotel Imperial
Pages
Dishes
Page 3
| Pate of gooseliver on Brioche | S125.00 |
| Smoked trout, creamed horseradish | S95.00 |
| Terrine of duckling, Sauce Oxford | S90.00 |
| Vitello tonnato | S110.00 |
| Mixed Salad | S30.00 |
| Cucumber-salad with sour-cream dressing | S30.00 |
| Tomato-salad in dill | S30.00 |
| Variety of salads with poached egg | S70.00 |
| Broccoli gratinated | S50.00 |
| Carrots "Marianne" | S50.00 |
| Stewed fennel in red wine | S45.00 |
| assorted vegetables | S80.00 |
| Grilled pike-perch, Sauce Remoulade | S190.00 |
| Carp with root-vegetables | S130.00 |
| Brook-trout, prepared at your choice, per dag | S7.00 |
| Fried mushrooms, Tartare-sauce | S80.00 |
| Patties with chicken liver | S95.00 |
| Snails with garlic butter | S100.00 |
| Chopped escalope of veal with mixed salad | S110.00 |
| Chicken suprême with wild rice | S130.00 |
| Vegetable cutlet with mushroom-sauce | S90.00 |
| FRENCH ONION SOUP | S55.00 |
| Tomato soup with rice | S35.00 |
| Chicken broth "Biedermeier" | S50.00 |
| Boiled beef "Old Vienna" | S150.00 |
| Minute steak with onions, roast-potatoes | S160.00 |
| Calf's liver sauté, mashed potatoes | S120.00 |
| Veal Gulyas with Spätzle | S110.00 |
| Fried chicken, mixed salad | S130.00 |
| Medallions of veal "Toscana" | S160.00 |
| Shredded veal "Casimir" | S160.00 |
| Beef strohanoff, homemade noodles | S170.00 |
| Parisian pepper steak with broccoli and almonds | S195.00 |
| Sirloin steak "Cafe de Paris", vegetables | S180.00 |
| Veal steak with boletus, gratinated, ham-rice | S220.00 |
| Brochette Gipsy-style, tomato-rice | S120.00 |
| Salzburger Nockerl (20 minutes) | S80.00 |
| Pancakes, prepared at your choice | S60.00 |
| Woodruff ice-parfait | S50.00 |
| Cream Caramel | S45.00 |
| Fruit-salad "Cointreau" | S60.00 |
| lemon sorbet | S50.00 |
Page 4
| Forellenparfait in Mandelgelee | S90.00 |
| "Imperial" Rohkostteller | S75.00 |
| Leberknodelsuppe | S28.00 |
| Geflugelcreme mt Kresse | S28.00 |
| Wiener Fischbeuschelsuppe | S45.00 |
| Feines Ragout princesse | S70.00 |
| Krenfleisch mit Wurzeln | S85.00 |
| Porkolt-Kalbsragout, Tarhonya | S95.00 |
| Apfelstrudel | S30.00 |
| Hirschfilets mit Austernpilzen, Petersilienkartoffeln | S160.00 |
| Ausgezogener Apfelstrudel | S30.00 |
| Trout mousse in Almond jelly | S90.00 |
| Leberknodelsuppe | S28.00 |
| Vegetarian-dish "Imperial" | S75.00 |
| Fischbeuschelsuppe | S45.00 |
| Cream of chicken with cress | S28.00 |
| Fine ragout princesse | S70.00 |
| Boiled pork with roots and horse radish | S85.00 |
| Fillets of deer with parsley-potatoes | S160.00 |
| Veal ragout Hungarian style, Tarhonya | S95.00 |
Page 6
| Gansleberpastete auf Brioche | S125.00 |
| Raucherforelle mit Oberskren | S95.00 |
| Vitello tonnato | S110.00 |
| Enterterrine, Sauce Oxford | S90.00 |
| Franzosische Zweibelsuppe | S55.00 |
| Paradeissuppe mit Reis | S35.00 |
| Huhnerconsomme "Biedermeier Art" | S50.00 |
| Champignons gebacken, Sauce Tatare | S80.00 |
| Butterteigpastetchen mit Huhnerleber | S95.00 |
| Weinbergschnecken mit Knoblauchbutter | S100.00 |
| Fogas vom Rost, Sauce Remoulade | S190.00 |
| Karpfen mit Wurzeln | S130.00 |
| Bachforelle, nach Wunsch zubereitet, per dag | S7.00 |
| Kalbsmedaillons "Toscana" | S160.00 |
| Geschnetzeltes Kalbfleisch "Casimir" | S160.00 |
| Boeuf Stroganoff, hausgemachte Nudeln | S170.00 |
| Entrecote "Cafe de Paris" feines Gemuse | S180.00 |
| Pariser Pfeffersteak mit Broccoli und Mandeln, Macaire-Kartoffeln | S195.00 |
| Kalbsruckensteak mit Steinpilzen uberbacken, Schinkenreis | S220.00 |
| Zigeunerspiess, Tomatenreis | S120.00 |
| Broccoli gratiniert | S50.00 |
| Karotten "Marianne" | S50.00 |
| Fenchel in Rotwein gedunstet | S45.00 |
| Faschiertes Kalbssteak mit gemischtem Salat | S110.00 |
| Gemusepatte | S80.00 |
| Bunter Salat | S30.00 |
| Gurkensalat mit Rahm | S30.00 |
| Paradeissalat in Dille | S30.00 |
| Salatplatte mit pochiertem Ei | S70.00 |
| Einmachhuhn mit wildem Reis | S130.00 |
| Gemuseschnitzel mit Champignonsauce | S90.00 |
| Salzburger Nockerl (20 Minuten) | S80.00 |
| Tafelspitz "Alt Wiener Art" | S150.00 |
| Zwiebelrostbraten, mitgebratene Kartoffeln | S160.00 |
| Gerostete Kalbsleber mit Kartoffelnpuree | S120.00 |
| Rahmkalbsgulyas, Nockerln | S110.00 |
| Halbes Wiener Backhuhn, gemischer Salat | S130.00 |
| Palatschinken, nach Wahl zubereitet | S60.00 |
| Crème Caramel | S45.00 |
| Crème Caramel | S45.00 |
| Waldmeister Eisparfait | S50.00 |
| Limonen Sorbet | S50.00 |
| Fruchtsalat "Cointreau" | S60.00 |
| Fruchtsalat "Cointreau" | S60.00 |
Page 7
| 1 Glas Italienischer Vermouth, rot | S27.00 |
| 1 Glas Italienischer Vermouth, weiss | S27.00 |
| 1 Glas Italienischer Vermouth, trocken | S27.00 |
| 1 Glas Sherry | S35.00 |
| 1 Glas Portwein Sandeman | S35.00 |
| 1 Glas Campari/Soda | S40.00 |
| 0.5 ltr. Flasche Gosser Spezial | S33.00 |
| 0.5 ltr. Flasche Schweechater Hopfenperle | S33.00 |
| 0.3 ltr. Flasche Gosser Spezial | S30.00 |
| 0.3 ltr. Flasche Schwechater Hopfenperle | S30.00 |
| 0.3 ltr. Flasche Ottakringer Goldfassl | S30.00 |
| 0.3 ltr. Flasche Lowenbrau | S45.00 |
| 0.3 ltr. Flasche Pilsner Urquell | S45.00 |
| 0.3 ltr. Flasche Tuborg Beer | S45.00 |
| 1/4 Liter Falkensteiner, weiss | S30.00 |
| 1/4 Liter Mailberger, weiss | S30.00 |
| 1 Glas Fruchsaft: Ananas, Grapefruit, Orangen od. Tomaten | S28.00 |
| 1 Flasche Tonic Water | S23.00 |
| 1 Flasche Johannisbeersaft schwarz | S25.00 |
| 1/4 Liter Haugsdorfer Edelmann, rot | S30.00 |
| 1/4 Liter Schloss Kirchberg, rose | S33.00 |
| 1/4 Liter Franzosischer Tischwein, rot | S40.00 |
| 1 Flasche Coca-Cola oder Soma | S22.00 |
| 1 Flascht Preblauer, Gussinger oder Gasteiner | S20.00 |
| 1/4 Liter Schloss Kirchberg, rose | S33.00 |