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