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Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Gonsenheimer corn salad
potato dressing | crispy bacon | croutons | pickled grapes | sunflower seeds
19

*

Breast and leg of the farmer’s goose
spiced red cabbage | potato dumplings | caramelized chestnuts | Finther baked apple
orange jus
47

*

Light citrus variation
tangerine cream | blood orange | kaffir lime sorbet | pickled Buddha’s hand | kumquat | vanilla ganache
24

*

Petit four

menu price
87

wine pairing
37

Menu PRESTIGE

Baked curry prawn croustillant in kataifi dough

*

Galantine of Alsatian goose liver
marinated in Beerenauslese | black walnut | apricot jelly | walnut brioche
33
*
Tataki and tartare of yellowfin tuna
jalapeño broth | shellfish mayonnaise | finger limes | green apple
29
*
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 | savoy cabbage | poppy seed noodles | cassis jus | five spice
51
*
Cave-aged Gorgonzola naturale
pickled grapes | pumpernickel | jellied grappa-spice-broth
25
*
Opera of two kinds of chocolate
caramel quince | walnut | orange-vanilla-ice cream | cranberry
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’ll 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 | 15g caviar: € 25 extra

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

26

KRUG in the Kitchen
Raw marinated veal cannelloni
Dried colorful carrots | chicory | pumpernickel | carrot and passion fruit vinaigrette

29

Recommended pairing: Krug Grande Cuvée 173ème Champagne
0.1 l á 49

Intermediate courses

Variation of winter cabbage | smoked almonds | baked apple | champagne foam

27

Mediterranean seafood salad
Lime marinade | legumes | mini peppers | pine nuts | olive | herb oil

31

Chestnut cream soup | goose liver royale | caramelized chestnuts | perigord truffle | croutons

25

Main courses

Fillet of Australian Angus beef
black salsify ragout | pepper jus | porcini mushroom rösti | brussels sprout leaves

61

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 | orange-vanilla-ice cream | cranberry

24

Light citrus variation
tangerine cream | blood orange | kaffir lime sorbet | pickled Buddha’s hand | kumquat | vanilla ganache

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