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.