Menus
Menu LÉGÈRE
Baked curry prawn croustillant
in kataifi dough
*
Oriental vegetable couscous
goat cheese mousse | sumac | smoked almonds | dates | salted lemon | mint | lime vinaigrette
27
*
Lobster tail rondelle
black salsify royale | brussels sprouts | pumpkin | pink pepper | champagne foam
34
*
Roasted duck breast with honey-spiced skin
chestnut purée | savoy cabbage wrap | leg praline | truffle macaire | wild berry jus
43
*
Sea salt caramel ring
yogurt ice cream | pistachio ganache | Baumkuchen | Auslese glazed vanilla apple
23
*
Petit four
menu price
125
wine pairing
61
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
Sea salt caramel ring
yogurt ice cream | pistachio ganache | Baumkuchen | Auslese glazed vanilla apple
23
Opera of two kinds of chocolate
caramel quince | walnut | orange-vanilla-ice cream | cranberry
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