To close out our winter series at The Essex, we are moving east to a city that sits on the northernmost foothills of the Alpine Region. The city of Salzburg may certainly not be the largest in Austria (It is 4th), but it sits on the border of Bavaria and is a crossroads for the diverse multicultural melange that makes up central Europe. The cuisine is not just pastry and schnitzel , as this region has access to great local fish (freshwater), and an overabundance of cheese.
Chef Taylor and I are planning on showing the flexibility and beauty of Austrian and Bavarian cuisine paired with as much Gruner Veltliner, Riesling, & Spatburgunder that we can shoehorn into this meal. Winter will be almost over but we can definitely enjoy some more Apres-Ski and Sekt!
Our Spring Series will Launch In March.
— David
Raw Ora King Salmon, apple, mustard oil, celery
Schloss Gobelsburg, Kamptal Brut Reserve (NV) -Served from Magnum
Tiroler Grösti, Smoked hiramasa, potato, oyster cream, dill
Scheuermann Weissburgunder Trocken 2020
Lobster Schnitzel, tarragon mustard, cabbage
Rudi Pichler Wachau Grüner Veltliner Ried Hochrain Smaragd 2020
Weisswurst & relish with pretzel bread
Schloss Gobelsburg Niederösterreich Zweigelt Gobelsburger 2019
Schweinshaxe, crispy pork, apple, apricot, potato
Meinklang Roter Mulatschak 2019
Tafelspitz; horseradish scented beef broth, short rib, apple, chervil, chive & radish
Müller-Catoir Spätburgunder Haardt Trocken 2019
Apfelstrudel
Alfred Merkelbach, Riesling Ürziger Würzgarten Spätlese (2020)