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Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

Arctic char marinated in purple mustard
parsley-apple broth | goat yogurt | kohlrabi
25

Curry crustacean soup
wild red shrimps | avocado | coconut
21

Confit poulard galantine
summer truffle | hazelnut croquette | pointed cabbage | chanterelle jus
42

Champagne crème
blood peach sorbet | gooseberry | lavender
22

Petit four

Menu price
110

Wine accompaniment
50

-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

Petit Four

Menu price
180

Wine accompaniment
78

Imperial caviar added to the sturgeon 10g á 15,-

Vegan menus available by advance order only.

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

Marinated burrata
In mango-passion fruit gazpacho | cucumber | tomato cream | basil | garlic chips

Carpaccio of veal fillet with imperial caviar
Tuna and herb cream | finger limes | anchovies | rocket tops | capers

Roasted lobster tail | Finther nectarine | pink pepper | chanterelles | white wine fumet

“Two kinds of wagyu beef”
Bavette glazed in Pimentón de la Vera and braised wagyu rib
Parmesan Royal | artichoke | beans | barbecue jus

Confit meagre in clear tomato glaze
Basil oil | pickled lemon | mascarpone dumplings | razor clams | paprika drops

Champagne crème
blood peach sorbet | gooseberry | lavender

Raspberry and yoghurt curls
marinated strawberries | sorrel | fresh milk ice cream | elderflower

Cheese selection
Maître Affineur Waltmann aus Erlangen

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