Small appetizers

Baked curry prawn croustillant in kataifi dough

2.5 each

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

5 each

Cold starters

Buffalo burratina | oxheart tomato | cucumber mint stock | olive | black cumin

22

Red wild prawn “raw marinated and baked” | Piment d´Espelette | fennel duet | lemon zest

24

Warm starters | soups

Foam soup of chanterelles | guinea fowl drumsticks | summer truffle | croutons

17

Pickled baby-eggplant | bean-crème | pepper | fennel | herb-melon-vinaigrette

19

Lobster cream soup | red wild prawns | almond | green tomato

20

Main courses

Pink roasted leg of Soonwald venison | potato „Baumkuchen“ | chanterelles | goose liver | pointed cabbage | cranberry jus

40

Fried meagre | mousse and ragout of beans | colored tomatoes | sariette | straw potatoes | bacon

38