Menus
Menu LÉGÈRE
Baked curry prawn croustillant
in kataifi dough
*
Yellowfin tuna tataki
ponzu marinade | coconut jelly | ginger mayo | cucumber | sesame seeds
28
*
Lobster foam soup
two types of shrimp | mango | pickled mini peppers
23
*
“Kikok” corn-fed chicken roulade
butternut squash purée | krause glucke | sugar snap peas | autumn truffle jus
41
*
Opera of two kinds of chocolate
caramel quince | walnut | cranberry | orange-vanilla ice cream
23
*
Petit four
menu price
113
wine pairing
55
Menu PRESTIGE
Baked curry prawn croustillant in kataifi dough
*
Galantine of Alsatian goose liver
marinated in Beerenauslese | black walnut | apricot jelly | walnut brioche
33
*
Yellowtail sashimi
jalapeño emulsion | miso | kochia seeds | ama ebi shrimp | yellowtail tatar
32
*
Scallops
sautéed in pumpkin seed pesto | three types of Finther pumpkins | sesame cracker
31
*
Sturgeon from Grevenhof
– smoked and steamed –
baeri caviar | artichoke | almond spinach | beurre rouge | champagne foam
27
*
Saddle of Soonwald venison
nut crust | pointed cabbage | poppy seed noodles | chanterelles | cassis jus | five spice
51
*
Cave-aged Gorgonzola naturale
pickled grapes | pumpernickel | jellied grappa-spice-broth
25
*
Kaffir lime crème
curcuma sorbet | mango | coconut water | kiwi | sumac ganache | pistachio puff pastry
24
*
Petit four
menu price without caviar with sturgeon 180
menu price incl. 15g baeri caviar with sturgeon 205
wine pairing 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
Hereford beef tartare | organic fried egg | chive cream | colatura di alici | capers | anchovies
31
with 15g Imperial caviar: €25 extra
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 | legumes | mini peppers | pine nuts | olive | herb oil
31
Main courses
Braised veal shank
roasted duck liver | wild mushrooms | savoy cabbage rolls | radicchio trevigiano | raspberry vinegar jus
49
Label Rouge salmon “Ikejime”
– baked in brick dough –
shrimp farce | parsley-tarragon-velouté | yellow zucchini | tomato salpicon
47 per person (min. 2 people)
Desserts
Opera of two kinds of chocolate
caramel quince | walnut | cranberry | orange-vanilla ice cream
23
Kaffir lime crème
curcuma sorbet | mango | coconut water | kiwi | sumac ganache | pistachio puff pastry
24
Cave-aged Gorgonzola naturale
pickled grapes | pumpernickel | jellied grappa-spice-broth
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
14