Small appetizers

Baked curry prawn croustillant in kataifi dough

2.8 each

Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade

6 each

Starters

Wild red prawn carpaccio | lime marinade | marinated fennel | herbal mayonnaise | pink pepper | baked prawn

27

Beetroot cooked in coriander oil | teriyaki vinaigrette | miso mayonnaise | radish | garden herbs

24

Intermediate courses

Wild garlic risotto | sweet-sour asparagus | mountain cheese | salmon from the Eifel smokehouse

26 | 35

Seafood salad | lime marinade | beans | peppers | pine nuts | garden herbs

30

Main courses

Saddle of North German lamb under Pommery mustard crust
Onion cream | tongue salad | marinated kohlrabi

48

Poached Müritz zander | onion caviar nage | cucumber sauce | saffron potatoes | dill

42