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.