Menu “Tradition”

Gonsenheimer salad | lime vinaigrette | croutons | grilled wild prawns

*

Wild mushrooms cream soup
Quail breast | summer truffle | chives

*

Glacéed knuckle of veal
Pommes macaire | fried broccoli | mustard gravy

*

Poppy-seed-cheesecake
Poached peach | cassis baiser | raspberry sorbet

Menu price
67

Menu “Innovation”

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Gateau from Alsatian goose liver
Spiced jelly | three sorts of nuts | plum | coppa di Parma

*

Russian quail egg with imperial caviar
Pickled trout | smoked eel | beetroot | chives

*

Pulled king crab
Root vegetables | tarragon | lobster mousse

*

Fried Iceland ocean perch
Jalapeno stock | baked chickpeas cream | yoghurt

*

Saddle of venison of “Soomald” roebuck
Semolina squares | wild mushrooms | kumquats | celery

*

White chocolate mousse
Flavored with green tea and bergamot
Coconut sorbet | pickled lemon

*

Petit four

Menu price
120

Pre-order menu price*
110

* for the entire table only and no changes