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The evening for all Tomahawk fans, here is the menu:
Starter: French free-range chicken, garnished with a fruity, fresh mango salad
Main course: Grilled Dry Aged Tomahawk Steak from the meat sommelier with golden
Baked potatoes and colorful mixed salad from regional production.
Dessert: Flambéed seasonal fruit with sorbet
Venue: Freybergers Fleischbotschaft, Katzwanger Hauptstraße 40, 90453 Nuremberg
Steak Night is the hottest time and starts with juicy poultry
Our favorites from the Scrubs series have already recognized this, which is why we are now serving up a real treat with a 3-course meal.
We start with the thighs of a French free-range chicken and refine them into Pollo Fino. This process transforms the chicken's incredibly tender meat into perfect hand-sized chicken steaks, completely boneless.
Our meat sommelier Pascal Karatay then grills the fine French chicken to the perfect level of doneness, which means the meat remains both very tender and incredibly juicy. To completely banish dryness and monotony, Pascal serves the Pollo Fino steaks on a fresh and fruity mango salad, thus preparing the participants' stomachs for the main course.
Tomahawk Tonight - aromatic meat enjoyment for BBQ fans
A meal that is as attractive to real connoisseurs as it is to hardcore meat nerds must first
yet to be invented? Wrong! The correct answer is to just book it. A juicy and tender dry-aged tomahawk steak from the grill provides pure meat enjoyment and captivates meat lovers.
This fine piece of meat is a must at any BBQ. Meat sommelier Dirk Freyberger cooks the Tomahawk sous-vide and, using a top heat grill, gives the steak delicious roasted aromas before he expertly carves it and ceremoniously prepares it in front of your eyes. You can finish off your dry-aged Tomahawk steak individually with a homemade beer sauce and a fine selection of salt flakes. This will give your palate an unforgettable experience and also give you a special feeling of harmony.
Still hungry? - There's always room for something sweet!
To round off the steak night, you need something sweet. After this
With a meat-heavy menu, our expert will serve you flambéed seasonal fruit and bring your pampered palate into harmony with the rounding off sweet treat.
The meat sommelier serves the seasonal, flambéed fruit with the tasty sorbet, presenting you with the fusion of a fiery, yet icy dessert for a special end to the evening.
