Menu LÉGÈRE
Baked curry prawn croustillant
in kataifi dough
*
Yellowfin tuna carpaccio
sesame marinade | green asparagus | mini peppers | mango mayonnaise
28
*
Small wild garlic soup
in an espresso cup
*
Finther asparagus spears from Sven Schmitt
hollandaise sauce | young potatoes | with veal escalope or two kinds of ham
45
*
Dark chocolate crème
cassis sorbet | tonka bean ganache | redcurrant ragout | caramelized brick pastry
22
*
Petit four
Menu price
95
Wine accompaniment
40
Menu PRESTIGE
-served for the entire table only-
Baked curry prawn croustillant in kataifi dough
*
Arctic char tartare
beechnut vinaigrette | radish salad | purple mustard | onion seeds
26
*
Two kinds of marinated asparagus
coconut yogurt | citrus fruits | pea sprouts | mango miso cream
28
*
Roasted goose liver
pork rind popcorn
pear | Jerusalem artichoke | pecan brioche | Perigord truffle
30
*
Roasted Atlantic monkfish
bean ragout | chorizo sauce | pine nuts | mini peppers | currants | fennel
28
*
Fillet of Tyrolean veal
in wild garlic bread coating
onion cream | glazed turnip | morel jus
45
*
Cream cheese and honey mousse
raspberry-rhubarb ragout | Thai basil ice cream | blue poppy seeds
23
*
Petit four
Menu price
165
Wine accompaniment
70
Vegan menus available by advance order only.