Menus

Menu “Tradition”

Veal liver terrine
Marinated chanterelles | Riesling jelly | prime boiled veal | herbal crème

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Mediterranean seafood salad
Citrus marinade | dried tomatoes | wild herbs

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Fillet of wild plaice „Finkenwerder“
Breadcrumb melt | potato beans ragout | bacon | white wine foam | watercress

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Marinated wild berries
Elderflower yoghurt | Verbena | citrus sorbet | candy crumbles

Menu price
65

Menu “Innovation”

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

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Watermelon carpaccio
Lime zest | imperial caviar | lemon balm | olive

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Beef tatar
Hazelnut | roasted shallots | quail egg | chives

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Caramelized miso eggplant
Pulses | coriander pesto | sesame potato

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Scallop St. Jacques
Calamaretti | tomato compote | passepierre | black garlic

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Saddle of venison of “Soomald” roebuck
Almond crust | pepper cherries | chanterelles | celery puree

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Passion fruit crème
Jackfruit salad | yogurt foam | raspberry | basil sorbet

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Petit four

Menu price
110

Pre-order menu price*
100

* for the entire table only and no changes

Á la carte

Small appetizers

Baked curry prawn croustillant in kataifi dough

2.5 each

Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade

4.5 each

Cold starters

Gonsenheimer salad | lime vinaigrette | croutons | grilled wild prawns

16

Mango gazpacho | tomato duo | basil | buffalo mozzarella | crostini

18

Marinated veal | root vegetable vinaigrette | quail egg | garden herbs

17

Warm starters | soups

Tuna croquette | tomato chutney | herbal crème | smoked aioli | calamata olives

17

Roasted lobster tail | water melon | passepierre | cashews

31

Lobster cream soup | roasted wild prawn | apricot

16

Main courses

Atlantic sole for 2 persons
Potato ragout | citrus compote | summer vegetables

43 per person

Prime boiled veal
Roasted bread dumpling slice | cream chanterelles | wild broccoli

30

Chanterelles risotto | mountain cheese | green soybeans | black garlic

24

Desserts

Passion fruit crème
Jackfruit salad | yogurt foam | raspberry | basil sorbet

16

White chocolate caramel delice
Apricots from Finthen | hazelnut ice cream

15

Marinated wild berries
Elderflower yoghurt | verbena | citrus sorbet | candy crumbles

15

Homemade ice cream and sorbets
with different toppings

per scoop 3.5

Handmade chocolates

2.5 each

Coffee gourmand
Double shot espresso | Americano | Cappuccino
with three homemade pralines

8.5