Our menu suggestions
suggestions for 3-course menus
Suggestion I
Amuse bouche surprise
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Cucumber gazpacho
with salmon tartar
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Braised veal cheeks
in champagne and mustard seed sauce
with garden beans and Roman dumplings
***
Curd cheese tart on fruits of the forest ice cream
with raspberry sorbet and vanilla ice cream
€ 39,00
Suggestion II
Amuse bouche surprise
***
Lemongrass curry soup
with tuna tartar croustini
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Entrec�te double under a crust
on truffle jus with glazed potatoes
pin beans and butter-fried baby potatoes
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Curd cheese foam on strawberry coulis
and praline ice cream
€ 41,00
Suggestion III
Amuse bouche surprise
***
Minestrone with basil
and ham croustini
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Venison noisettes sautéed with spicy aromatics
on red wine sauce with pepper cherries
Savoy cabbage spätzle and baby carrots
***
Apricot and yoghurt soup
with berry mille feuille
€ 43,00
Suggestion IV
Amuse bouche surprise
***
Porcini and artichoke salad
with medaillon of cod
and truffle remoulade
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Ballotine of turkey breast
with tomatoes, olives and basil
green asparagus and mushroom ravioli
***
Semolina flummery with pepper cherries
and marbled vanilla ice cream
€ 52,00
Suggestion V
Amuse bouche surprise
***
Rocket salad with grated Parmesan
basil and tomato vinaigrette
and grilled crayfish
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Saddle of veal gratinéed with chanterelles
kohlrabi, peas and handmade spätzle
***
Iced panna cotta in an apricot soup
with stuffed caramel raspberries
€ 55,00
Suggestions for 3-course menus
with a fish main course
Suggestion I
Amuse bouche surprise
***
Cream of tomato soup
with curd cheese dumplings
***
Crispy fried pike-perch fillet
on cucumber vegetables with chanterelle jus
and Parisienne potatoes
***
Coconut tartlet
on exotically spiced baby pineapple
and marbled vanilla ice cream
€ 39,00
Suggestion II
Amuse bouche surprise
***
Cream of porcini soup
with a sweetbread sandwich
***
Medaillon of Atlantic cod with mustard grain Hollandaise
on asparagus and pea vegetables with pommes chateax
***
Preserved vineyard peach
with champagne sabayon and pistachio ice cream
€ 42,00
Suggestion III
Amuse bouche surprise
***
Slices of cold braised veal trotter
with bean and potato salad and Vitello sauce
***
Medaillon of monkfish
with an olive and Mozzarella crust on rosemary sauce
Provencal vegetables and saffron risotto
***
Apple tart on vanilla sauce
with praline ice cream and Calvados sorbet
€ 48,00
Suggestion IV
Amuse bouche surprise
***
Medaillon of sweetbreads
braised cheeks and goose liver
with parsley roots and calf's head vinaigrette
***
Crispy fried sea bass filet with porcini
on artichokes with parsley fumet
porcini jus and sauté potatoes
***
Buttermilk mousse on raspberry and vanilla sauce
with an orange and almond crisp
and yoghurt and lemon sorbet
€ 55,00
Suggestion V
Trio of quail and goose liver
on port wine apple jelly with truffle vinaigrette
***
Crispy fried pike-perch filet with porcini
on leek and cream noodles with champagne jus
with artichokes and baked tomatoes
***
Jellied strawberries in Gewürztraminer
with an orange and almond crisp
and caramelised vanilla creme
€ 49,00
Menu de la Saison
Amuse bouche surprise
***
Trio of Scottish wild salmon
with asparagus, vanilla and lime
***
Medaillon of monkfish under a chorizo crust
on rosemary mousseline with aubergine puree
and baked tomatoes
***
Veal fillet with porcini cremolata
on champagne jus with baby leeks
artichokes and polenta
***
Melted curd cheese dumpling
on roasted plums and sour cream ice cream
€ 65,00
Menu du Chef
Amuse bouche surprise
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Lobster salad with mango and papaya salsa
on coconut and peas
***
Quail breasts with truffle foam
on baked praline
with parsley root vegetables
***
Sea bass fillet with morel Chiboust cream
green asparagus and veal cheek ravioli
***
Saddle of venison on cranberry sauce
with savoy cabbage, beetroot and potato gnocchi
***
Melon in champagne jelly
on nectarine sugo with lime creme
and melon sorbet
€ 92.00
Vegetarian menu
Amuse bouche surprise
***
Exotic salad of avocado and coconut
with mango and papaya salsa
***
Stuffed cabbage balls
on parsley root puree with chanterelles
***
Gratinéed porcini flan
with artichokes and leek tortellini
***
Paprika tartlets on rosemary potato foam
with aubergine puree and baked tomatoes
***
Warm Manjari chocolate tart
with caramelised bananas and raspberry sorbet
€ 65.00
4-course meal € 52.00
(with porcini flan or paprika tarlet)
3-course meal € 46.00
(with porcini flan or paprika tarlet)
