Menus

Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Lobster foam soup
freshwater prawns  | pickled cherry tomatoes | Iberian smoked almond
25

*

Finther asparagus spears
– from Sven Schmitt –
parsley potatoes | sauce hollandaise | small Wiener Schnitzel
43

*

Crème of white Lubeca chocolate
– with elderflower champagne core –
pickled red rhubarb | raspberries | sorrel ganache
22

*

Petit four

menu price
91

wine accompaniment
39

Menu PRESTIGE

Baked curry prawn croustillant in kataifi dough

*

Galantine of Alsatian goose liver
marinated in Beerenauslese | black walnut | apricot jelly | walnut brioche
33

*

Carpaccio of dehydrated watermelon
Baeri caviar | basil | caper | jameed | almond
28

*

Steamed Label Rouge salmon
miso crust | Finther asparagus | asparagus and mountain pepper fumet
31

*

Canadian lobster tail
wild mushroom royal | young spinach leaves | pine nuts | lobster bisque
38

*

Saddle of venison
beechnuts crust | coriander seed | green asparagus | cranberry jus | venison shoulder-potato-cappuccino
51

*

Rocamadour
pommes allumettes | summer truffle | herb powder
25

*

Gâteau of Finther strawberries and tonka bean
lemon and curd cream | currant | yoghurt ice cream
23

*

Petit four

Menu price
180

Wine accompaniment
78

If you change the menu, we charge €5 plus the price difference to the alternative course. Vegan menus available by advance order only.

À la carte

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

6.3 each (from 2 pcs.)

Starters

Mixed leaf salad | lime vinaigrette | fried wild prawns | avocado | yoghurt | pickled tomato | croutons

25

Hereford beef tartare | organic fried egg | chive cream | colatura di alici | capers | anchovies

31

with 15g Imperial caviar
57

Gonsenheim beetroot marinated in roasted sesame oil
cucumber-lime salad | miso mayonnaise | teriyaki vinaigrette | garden herbs

26

Intermediate courses

Artichoke base cooked in spiced stock | herb vinaigrette | olive | parmesan | cream of fermented beans

24

Mediterranean seafood salad
lime marinade | beans | mini peppers | pine nuts | tomato cream | herb oil

31

Asparagus foam soup | two types of Finther asparagus | fried scallops | pickled mustard seeds

21

Main courses

Roasted Atlantic halibut
pine nut parmesan crust | monk’s beard | tomato risotto | wild garlic broth

48

US Angus roast beef | caramelized shallots | cheek jus | bacon-straw-potatoes | béarnaise sauce

57

Desserts

Crème of white Lubeca chocolate
– with elderflower champagne core –
pickled red rhubarb | raspberries | sorrel ganache

22

Gâteau of Finther strawberries and tonka bean
lemon and curd cream | currant | yoghurt ice cream

23

Rocamadour
pommes allumettes | summer truffle | herb powder

25

Homemade ice cream and sorbets
with different toppings

per scoop 4

Handmade chocolates

2.6 each

Coffee gourmand
Espresso | Americano | Cappuccino
with four homemade pralines

13