Menu “Tradition”

Gonsenheimer salad | raspberry hazelnut vinaigrette | croutons | grilled venison medallions

*

Butternut pumpkin cream soup
Wild prawn | ginger | curry | coconut

*

Braised ox cheeks
Potato mousseline| beans| truffle | fried shallots

*

Crême brulée
quince ragout | tonka beans | mirabelle sorbet

Menu price
67

Menu “Innovation”

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Veal cannelloni rare marinated
Chives | tuna | lime | quinoa | berries | imperial caviar

*

Smoked lake trout
Pumpkin passionfruit stock | avocado | coriander | mountain pepper

*

Poached free range egg
Poultry-truffle-glace | sugar peas | mushrooms | fried shallots

*

Seafood Pot au Feu
Tomato compote | lovage | octopus velouté | pine nuts

*

Medallions of “Soonwald” venison
Goose liver royale | dried apricot | parsley root puree | black trumpet mushrooms

*

Gateau of caramel-chocolate
Ginger | sea buckthorn sorbet | black sesame | mango

*

Petit four

Menu price
120

Pre-order menu price*
110

* for the entire table only and no changes