Menus

Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Yellowfin tuna carpaccio
sesame marinade | green asparagus | mini peppers | mango mayonnaise
28

*

Small wild garlic soup
in an espresso cup

*

Finther asparagus spears from Sven Schmitt
hollandaise sauce | young potatoes | with veal escalope or two kinds of ham
45

*

Dark chocolate crème
cassis sorbet | tonka bean ganache | redcurrant ragout | caramelized brick pastry
22

*

Petit four

Menu price
95

Wine accompaniment
40

Menu PRESTIGE

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Gâteau of Alsatian goose liver
spiced jelly | Finther cherries | hazelnut brioche
30

*

Ceviche of Scottish salmon
coconut | shallot | coriander | sweet potato cream | cucumber salad
27

*

Handmade ricotta gremolata ravioli
colatura di alici | bottarga | dried tomatoes | parmigiano reggiano | parsley
25

*

Roasted scallops
sautéed chanterelles | lovage | red onion | crustacean jus
32

*

Saddle of Soonwald venison
nut crust | green asparagus | celery puree | bread dumplings | pepper jus
50

*

Raspberry and yoghurt curls
marinated strawberries | sorrel | fresh milk ice cream | elderflower
21

*

Petit four

Menu price
165

Wine accompaniment
70

Vegan menus available by advance order only.

Á la carte

Small appetizers

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

Starters

Wild red prawn carpaccio | lime marinade | marinated fennel | herbal mayonnaise | pink pepper | baked prawn

27

Beetroot cooked in coriander oil | teriyaki vinaigrette | miso mayonnaise | radish | garden herbs

24

Intermediate courses

Wild garlic risotto | sweet-sour asparagus | mountain cheese | salmon from the Eifel smokehouse

26 | 35

Seafood salad | lime marinade | beans | peppers | pine nuts | garden herbs

30

Main courses

Saddle of North German lamb under Pommery mustard crust
Onion cream | tongue salad | marinated kohlrabi

48

Poached Müritz zander | onion caviar nage | cucumber sauce | saffron potatoes | dill

42

Desserts

Dark chocolate crème
cassis sorbet | tonka bean ganache | redcurrant ragout | caramelized brick pastry

22

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

21

Cheese selection
Maître Affineur Waltmann aus Erlangen

23

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

13