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

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

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

Yellowfin tuna tartare “ceviche style”
coconut-lime sauce | coriander oil | sweet potato cream | shallot
28

Raviolo of smoked eel from Maria Laach
imperial caviar beurre-blanc | lemon | parmesan | chives | smoked sturgeon
31

Steamed scallops
– with root vegetable scallop cap –
orange chicory | apple cider vinegar fumet | pastis
32

Saddle of “Salzwiesen” lamb
baba ghanoush | quail bean taler | neck glazed in ducca | kohlrabi salad | red mustard jus
51

Melted Vacherin Mont d’Or
apple-mustard confit | hazelnut | porcini mushroom powder | sea salt
25

Poached saffron pear in passion fruit glacé
raw marinated pear | caramelized pecan nut | Finther williams pear sorbet | cocoa praliné |
23

Petit four

Menu price
180

Wine accompaniment
78

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

Lukewarm lobster tranches
green asparagus salad | Greek yogurt | lime vinaigrette | orange | schinus berry

Hereford beef tartare
organic fried egg | chive cream | anchovy colatura | yellow beetroot

31
with 15g Baerii caviar: 57

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

Intermediate courses

Essence of wild fowl | striped pasta sheets | beech mushrooms | root vegetable confetti

Lukewarm veal-head-carpaccio | roasted octopus | kohlrabi | mustard vinaigrette | sweet-sour radishes

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

Main courses

Skrei from the Lofoten Islands
Pumpernickel-malt-cap | Büsum shrimps | colorful turnips | horseradish and chive broth | Arctic char caviar

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

Desserts

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

Poached saffron pear in passion fruit glacé
raw marinated pear | caramelized pecan nut | Finther williams pear sorbet | cocoa praliné |

Melted Vacherin Mont d’Or
apple-mustard confit | hazelnut | porcini mushroom powder | sea salt

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