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Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

Red wild prawn carpaccio
purple curry | ponzu | two kinds of pumpkin | glazed sot-l’y-laisse from the cornfed hen | chicken leg buttermilk praline
26

Jerusalem artichoke foam soup
roasted scallop | black walnut | pickled Williams pear
21

Pink roasted leg of Soonwald venison
gratinated salt celery | porcini mushrooms | mulberry jus | crème of parsnip and caramelized cream
41

Dark chocolate and long pepper kringle
mango | tonka bean pineapple | coconut-mango sorbet | spiced brick pastry
23

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 à 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

Dark chocolate and long pepper kringle
mango | tonka bean pineapple | coconut-mango sorbet | spiced brick pastry

Brillat Savarin
Pickled perigord truffle | Persian figs | caramelized hazelnut | Tawny port wine reduction

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