Menus

Menu LÉGÈRE

Yellowfin tuna
grilled watermelon | zucchini | ponzu-marinade | soya bean paste

*

Mediterranean seafood salad
lime marinade | almond | olive | tomato | pepper | wild herbs

*

Braised shoulder of Tyrolian veal
potato “Baumkuchen” | beans | chanterelle jus

*

Amalfi-lemon crème
blackberry | curd ice cream | caramelized brick dough

menu price
80

Menu PRESTIGE

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Flamed sashimi of wild gilthead
herbal stock | Bourride mayonnaise | zucchini | pepper

*

Pot-au-feu of colored tomatoes
Marcona almond | lovage velouté

*

Tagliarini
sour cream lemon alloy
Colatura di Alici | imperial caviar | parmesan | eel | chives

*

Fried Atlantic angler fish
duet of cauliflower | sunflower seeds | apricot | beurre blanc of cardamom leaves

*

Rose sautéed saddle of lamb
herbal crust | spiced semolina squares | gratinated eggplant | goat cheese

*

Ganache of white chocolate and crème bresse
blackberries | blackberry sorbet | wood sorrel | macadamia nut

*

petit four

Menu price
130

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

5 each

Cold starters

Buffalo burratina | oxheart tomato | cucumber mint stock | olive | black cumin

22

Red wild prawn “raw marinated and baked” | Piment d´Espelette | fennel duet | lemon zest

24

Warm starters | soups

Foam soup of chanterelles | guinea fowl drumsticks | summer truffle | croutons

17

Pickled baby-eggplant | bean-crème | pepper | fennel | herb-melon-vinaigrette

19

Lobster cream soup | red wild prawns | almond | green tomato

20

Main courses

Pink roasted leg of Soonwald venison | potato „Baumkuchen“ | chanterelles | goose liver | pointed cabbage | cranberry jus

40

Fried meagre | mousse and ragout of beans | colored tomatoes | sariette | straw potatoes | bacon

38

Desserts

Amalfi-lemon crème
blackberry | curd ice cream | caramelized brick dough

17

*

Moelleux au Chocolat
marinated berries | Tahiti-Vanilla ice cream
-Preparation time: 20 minutes-

20

*

Ganache of white chocolate and crème bresse
blackberries | blackberry sorbet | wood sorrel | macadamia nut

18

*

Cheese selection
Maître Affineur Waltmann aus Erlangen
Brie de Melun | Nénuphar fermier | Allgäuer Bergkäse | Fourme d`ambert | Gin-Krammelbeer

19

*

homemade ice cream and sorbets
with different toppings

per scoop 4

*

handmade chocolates

2.5 each

*

coffee gourmand
Espresso | Americano | Cappuccino
with four homemade pralines

12