Menus

Menu “Tradition”

Gonsenheimer salad | lime vinaigrette | croutons | grilled wild prawns

*

Wild mushrooms cream soup
Quail breast | summer truffle | chives

*

Glacéed knuckle of veal
Pommes macaire | fried broccoli | mustard gravy

*

Poppy-seed-cheesecake
Poached peach | cassis baiser | raspberry sorbet

Menu price
67

Menu “Innovation”

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Gateau from Alsatian goose liver
Spiced jelly | three sorts of nuts | plum | coppa di Parma

*

Russian quail egg with imperial caviar
Pickled trout | smoked eel | beetroot | chives

*

Pulled king crab
Root vegetables | tarragon | lobster mousse

*

Fried Iceland ocean perch
Jalapeno stock | baked chickpeas cream | yoghurt

*

Saddle of venison of “Soomald” roebuck
Semolina squares | wild mushrooms | kumquats | celery

*

White chocolate mousse
Flavored with green tea and bergamot
Coconut sorbet | pickled lemon

*

Petit four

Menu price
120

Pre-order menu price*
110

* 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

Vegetable “arable” | red wine vinaigrette | beetroot mayonnaise | garden herbs

17

Scottish salmon ceviche | coconut stock| sweet potato | lime | coriander | shallot

19

Beef tatar | quail egg | marinated vegetables | chives cream | carrot crisps

19

with Imperial caviar

60

Warm starters | soups

Herbal cream soup | pickled trout | apple chutney | croutons

14

Mediterranean seafood salad | citrus marinade | dried tomatoes | wild herbs

19

Arancini with herbs and parmesan cheese | tomato ragout | fennel | artichokes

17 | 27

Main courses

Black Angus filet | pommes macaire | wild mushroom truffle gravy | sauce riche

40

Fried meagre fish | bouillabaisse stock | saffron | pasta | lime fennel

30

Desserts

Caramelized vanilla cream Plums from Finthen | hazelnut ice cream | cardamom

16

Poppy-seed-cheesecake
Poached peach | cassis baiser | raspberry sorbet

15

White chocolate mousse
Flavored with green tea and bergamot | coconut sorbet | pickled lemon

16

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