the best ingredients – creatively prepared.
only the best fresh produce goes into the pots and pans and leaves them perfectly prepared and refined on your plate. and beyond the plate? ... an elegant atmosphere to feel good in awaits you.
recommendation of the house.
our chef Thomas Schanz has put together a varied menu for you from the best ingredients:
I.
nibbling on foie gras with caramelised beechnuts, lemon balm and belper knolle cheese
II.
red mullet from the Vendée with assorted shellfish, aniseed and ginger nage, and shallot and olive oil
III.
poached and marinated wild halibut with coconut hollandaise and a white kampot pepper infusion
IV.
grilled portuguese mediterranean carabinero prawns with a reduction of candied amalfi lemons and saffron
V.
label rouge pigeon breast au gratin with lemon geranium, button mushrooms, potato and leek rolls, and "honeybush" jus
VI.
guariguette strawberry tart with woodruff
| 4-course menu (I. II. V. VI.) | 257,00 |
| 5-course menu (without carabinero) | 286,00 |
| 6-course menu (complete) | 306,00 |
| cheese selection by mâitre affineur waltmann and goat cheese dairy vulkanhof in gillenfeld | 24,00 |
for groups of 5 persons or more we serve a standardised 6-course-menu
all prices include the value added tax from 7%.
depending on the market situation, prices may be adjusted at short notice!
starters.
| nibbling on goose liver with caramelised beechnuts, lemon balm and belper knolle cheese | 90,00 |
| étoile of Zeeland crab in its own jelly with Amalfi lemon and seaweed vinaigrette supplement 15g kaviari "kristal gold" caviar +35,00 |
92,00 |
| "les cercles" from breton petermännchen with veal tongue, kaviari "kristal gold" caviar and infusion of orange peel and sepia ink | 115,00 |
fish.
| tranche of wild turbot with poached gillardeau oysters, spring morels, asparagus and a nage of mature riesling | 129,00 |
| poached and marinated wild halibut with coconut hollandaise and a white kampot pepper infusion | 112,00 |
| rock red mullet from vendee with assorted mussels, aniseed and ginger nage, and shallot and olive oil | 112,00 |
| grilled portuguese mediterranean carabinero prawns with a reduction of candied amalfi lemons and saffron | 129,00 |
main courses.
| label rouge pigeon breast au gratin with lemon geranium, button mushrooms, potato and leek rolls, and "honeybush" jus | 105,00 |
| carré and sweetbread artichoke from local "merino" lamb with palm heart, drop peppers and savory jus | 105,00 |
| kagoshima a5 wagyu with stuffed shallot, crispy "schorles" and veal head and caper jus | 149,00 |
| “pot-au-feu” made with Eifel kid, including the heart, tongue and sweetbreads, served with wild mushrooms, black truffle and lovage | 120,00 |
cheese.
| cheese selection by mâitre affineur waltmann and goat cheese dairy "vulkanhof" in gillenfeld | 43,00 |
dessert.
| guariguette strawberry tart with woodruff | 39,00 |
| rhubarb dome with Aragón olives and chervil soup | 39,00 |
| soufflé with marinated fruit and wild berry sorbet | 39,00 |
all prices are quoted in euros and include the statutory value added tax of 7%.
