Menus

Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Parfait of veal liver
Burgundy truffle | pear compote | Gonsenheim lamb’s lettuce | hazelnut dressing
28

*

Small pumpkin and ginger soup
lemongrass | tangerine
– served in an espresso cup –

*

Breast and leg of farmhouse goose
spiced red cabbage | melted potato dumplings | caramelized chestnuts | Finther baked apple | orange jus
44

*

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

*

Petit four

Menu price
98

Wine accompaniment
37

Menu PRESTIGE

-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

*

“Crunchy muesli”
caramelized cereal | wild berries | oat milk foam | red currant sorbet | meringue | muscovado ganache
21

*

Petit Four

Menu price
180

Wine accompaniment
78

Imperial caviar added to the sturgeon 10g à 15,-

Vegan menus available by advance order only.

À 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

Marinated burrata
In mango-passion fruit gazpacho | cucumber | tomato cream | basil | garlic chips

22

Carpaccio of veal fillet with imperial caviar
Tuna and herb cream | finger limes | anchovies | rocket tops | capers

35

Intermediate courses

Roasted lobster tail | Finther nectarine | pink pepper | chanterelles | white wine fumet

35

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

30

Main courses

“Two kinds of wagyu beef”
Bavette glazed in Pimentón de la Vera and braised wagyu rib
Parmesan Royal | artichoke | beans | barbecue jus

48

Confit meagre in clear tomato glaze
Basil oil | pickled lemon | mascarpone dumplings | razor clams | paprika drops

44

Desserts

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

23

“Crunchy muesli”
caramelized cereal | wild berries | oat milk foam | red currant sorbet | meringue | muscovado ganache

21

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

27

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