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