Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Beef tartare
teriyaki vinaigrette | cucumber | miso mayonnaise | colored sesame
26

*

Lobster and langoustine foam soup
radish pocket | pea sprouts | confit wild prawns
22

*

Pink roasted veal “Tafelspitz”
onion cream | braised mushrooms | goose liver royal | parsley croquette | sauce riche
42

*

Opera of white and caramel chocolate
mango-passion fruit ice cream | tangerine jelly | dried blood oranges
24

*

Petit four

Menu price
110

Wine accompaniment
48

Menu PRESTIGE

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Gateau of Alsatian goose liver
Finther Gala apple | perigord truffle | brioche | macadamia nut | spiced jelly
33

*

Slices of Yellowfin tuna
tuna-herb cream | cedric lemon | two kinds of artichoke | imperial caviar
35

*

Tranche of lake trout
orange-almond crust | kohlrabi and pea broth | yoghurt | mustard seeds
26

*

Tristan de Cunha langoustine
mini peppers | sweet potato | bourride cream | lobster jus
35

*

Fillet of Irish Hereford beef
ox cheek ragout | roasted broccoli | potato-nut butter foam | cubeb pepper
55

*

“Pina Colada”
cream of roasted coconut
caramelized pineapple | coconut water sorbet | Caribbean rum | young coconut | lime
23

*

Petit four

Menu price
175

Wine accompaniment
70

Vegan menus available by advance order only.