Menu “Tradition”

Veal liver terrine
Marinated chanterelles | Riesling jelly | prime boiled veal | herbal crème

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Mediterranean seafood salad
Citrus marinade | dried tomatoes | wild herbs

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Fillet of wild plaice „Finkenwerder“
Breadcrumb melt | potato beans ragout | bacon | white wine foam | watercress

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Marinated wild berries
Elderflower yoghurt | Verbena | citrus sorbet | candy crumbles

Menu price
65

Menu “Innovation”

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

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Watermelon carpaccio
Lime zest | imperial caviar | lemon balm | olive

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Beef tatar
Hazelnut | roasted shallots | quail egg | chives

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Caramelized miso eggplant
Pulses | coriander pesto | sesame potato

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Scallop St. Jacques
Calamaretti | tomato compote | passepierre | black garlic

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Saddle of venison of “Soomald” roebuck
Almond crust | pepper cherries | chanterelles | celery puree

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Passion fruit crème
Jackfruit salad | yogurt foam | raspberry | basil sorbet

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Petit four

Menu price
110

Pre-order menu price*
100

* for the entire table only and no changes