Menu LÉGÈRE

“Gonsenheimer” salad
potato dressing | bacon | sunflower seeds | pickled grapes | croutons
15

*

Goose breast and leg
red cabbage | caramelized chestnuts | baked apple | potato dumpling | orange jus
42

*

Light citrus variation
kumquat | honey pomelo | citrus salad | lime cream cheese | lemon biscuit | kafir leaves ice cream
20

menu price
75

Menu PRESTIGE

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Gateau from Alsatian goose liver
pear | Piedmontese hazelnut | spiced jelly | brioche
30

*

Yellowfin tuna tataki
miso | radish | sesame
26

*

Tristan de Cunha rock lobster tail
three sorts of pumpkin | coriander | pumpkin vinaigrette
32

*

“Stunden-Ei” – poached egg
potato nut-butter foam | chives oil | truffle
25

*

Saddle of “Soonwald” venison
nut crust | savoy cabbage rolls | celery chestnut puree | cranberry jus
44

*

Caramel-chocolate crème
quince | walnut | sour cream ice cream | honey
19

*

Petit four

Menu price
150