Menus
Menu LÉGÈRE
Baked curry prawn croustillant
in kataifi dough
*
Parfait of veal liver
Burgundy truffle | pear compote | Gonsenheim lamb’s lettuce | hazelnut dressing
28
*
Small pumpkin and ginger soup
lemongrass | tangerine
– served in an espresso cup –
*
Breast and leg of farmhouse goose
spiced red cabbage | melted potato dumplings | caramelized chestnuts | Finther baked apple | orange jus
44
*
Dark chocolate and long pepper kringle
mango | tonka bean pineapple | coconut-mango sorbet | spiced brick pastry
23
*
Petit four
Menu price
98
Wine accompaniment
37
Menu PRESTIGE
-served for the entire table only-
Baked curry prawn croustillant in kataifi dough
*
Gâteau of Alsatian goose liver
Finther plum | spiced jelly | pistachio | summer truffle
33
*
Yellowfin tuna tataki
teriyaki passion fruit vinaigrette | sesame seeds | miso mayonnaise | coconut water jelly with lemongrass
27
*
Red wild prawn with jungle pepper
ratatouille ravioli | pine nuts | cottage cheese | basil fumet
25
*
Grevenhof sturgeon – smoked and fried-
almond spinach | beurre rouge | artichoke bottoms | champagne foam
26
*
Medallion of Tyrolean veal
under a mushroom cap
thyme jus | savoy cabbage wrap | mace and “Herzogin” potato | egerling stuffed with veal ragout
50
*
Brillat Savarin
Pickled perigord truffle | Persian figs | caramelized hazelnut | Tawny port wine reduction
27
*
“Crunchy muesli”
caramelized cereal | wild berries | oat milk foam | red currant sorbet | meringue | muscovado ganache
21
*
Petit Four
Menu price
180
Wine accompaniment
78
Imperial caviar added to the sturgeon 10g à 15,-
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 each
Starters
Marinated burrata
In mango-passion fruit gazpacho | cucumber | tomato cream | basil | garlic chips
22
Carpaccio of veal fillet with imperial caviar
Tuna and herb cream | finger limes | anchovies | rocket tops | capers
35
Intermediate courses
Roasted lobster tail | Finther nectarine | pink pepper | chanterelles | white wine fumet
35
Seafood salad | lime marinade | beans | peppers | pine nuts | garden herbs
30
Main courses
“Two kinds of wagyu beef”
Bavette glazed in Pimentón de la Vera and braised wagyu rib
Parmesan Royal | artichoke | beans | barbecue jus
48
Confit meagre in clear tomato glaze
Basil oil | pickled lemon | mascarpone dumplings | razor clams | paprika drops
44
Desserts
Dark chocolate and long pepper kringle
mango | tonka bean pineapple | coconut-mango sorbet | spiced brick pastry
23
“Crunchy muesli”
caramelized cereal | wild berries | oat milk foam | red currant sorbet | meringue | muscovado ganache
21
Brillat Savarin
Pickled perigord truffle | Persian figs | caramelized hazelnut | Tawny port wine reduction
27
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