Menus

Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Mediterranean seafood salad
lime marinade | Kalamata olive | beans | mini peppers | sun-dried tomato | pine nuts
26

*

Foam soup of lobster and langoustine
flavored with orange and berry selection
colorful vegetable pearls | Ama Ebi shrimps
20

*

Roasted breast of Label Rouge poularde
chanterelles | Thai asparagus | mushroom macaire | foie gras royal | leg ragout
42

*

Foamed coconut yogurt
mango sorbet | green tea | lime | Raspberries from the Steins Traube garden
20

*

Petit four

Menu price
100

Wine accompaniment
45

Menu PRESTIGE

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Gateau of Alsatian goose liver
pickled Perigord truffle | apricot | macadamia nut | brioche
31

*

Yellowfin tuna tataki
coconut water jelly | zucchini | nori chip | miso | sesame | teriyaki caviar vinaigrette
32

*

Variation of all kinds of colorful tomatoes
smoked almond | lovage velouté
24

*

Atlantic ray wings
fried in lemon butter
chanterelles | peas | vermouth foam
29 | 48

*

Saddle of Irish Hereford beef
pepper | bacon dumplings | bean vegetables | ox marrow hollandaise
46

*

Cream of dark chocolate and tonka bean
cherry ice cream | cocoa | pickled morello cherries
22

*

Petit four

Menu price
150

Wine accompaniment
70

Á 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

5.7 each

Starters

Raw marinated beef cannelloni | crème fraîche | green asparagus | chives | shallots

26
15g Imperial caviar plus
20

Marinated burratina | passion fruit cucumber sauce | Kalamata olive | basil | tomato cream

22

Intermediate courses

Scottish scallops | baked avocado | mango mayonnaise | garden herbs | orange vinaigrette

28

Chanterelle foam soup | pancetta pocket | young peas | sherry | croutons

18

Main courses

Monkfish cheeks | bouillabaisse broth | pickled tomatoes | fregola sarda | root vegetables

48

“Schäufele” (shoulder) of Tyrolean veal braised in barbecue jus | corn juice polenta with piment d’Espelette | bell pepper and shallot ragout | baby corn

39

Desserts

Foamed coconut yogurt
mango sorbet | green tea | lime | Raspberries from the Steins Traube garden

20

Cream of dark chocolate and tonka bean
cherry ice cream | cocoa | pickled morello cherries

22

Creme brûlée of Tahitian vanilla
marinated berries | pistachio ganache | muscovado rum ice cream

21

Cheese selection
Maître Affineur Waltmann aus Erlangen

22

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