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