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 greek yoghurt, lemon balm and belper knolle cheese
II.
"huit noir" from breton petermännchen with veal tongue, "kaviari kristal" caviar and infusion of orange peel and sepia ink
III.
gratinated coalfish with radishes, cardamom, black tea essence and rosemary water
IV.
portuguese carabinero a la plancha with charcoal-grilled piglet feet and tonka bean and passion fruit infusion
V.
souffléed challans quail breast in a mushroom coat with carrot tartlets and small french fries
VI.
Baba au ‘Monkey 47’ gin with mandarin cream ice cream, mocha jelly and thyme soup
| 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 "warm and cold" with greek yoghurt, lemon balm and belper knolle cheese | 90,00 |
| delice of zeeland crab with sheep yoghurt, green apple and verbena soup and crustacean ice cream supplement 15g "kaviari kristal" caviar +35,00 |
92,00 |
| "les cercles" from breton petermännchen with veal tongue, "kaviari kristal" caviar and infusion of orange peel and sepia ink | 115,00 |
| my first creation as a young chef in 2005: mosaic of scallops and raw marinated goose liver with roasted pine nuts, vin santo marinade and lime vinaigrette | 108,00 |
fish.
| tranche of wild turbot with poached gillardeau oysters, egg yolk pearls, water chestnuts in forest and sea flavour broth | 129,00 |
| gratinated coalfish with radishes, cardamom, black tea essence and rosemary water | 112,00 |
| rock red mullet from vendee with assorted mussels, aniseed and ginger nage, and chive olive oil | 112,00 |
| portuguese carabinero a la plancha with charcoal-grilled piglet feet and tonka bean and passion fruit infusion | 129,00 |
main courses.
| souffléed challans quail breast in a mushroom coating with leek, carrot tartlets and small french fries | 105,00 |
| carré and sweetbread artichoke from welsh lamb with palm heart, drop peppers and greek yoghurt | 105,00 |
| sautéed veal kidneys, sweetbreads and head with small vegetables, pommes anna and shallot verjus glace | 113,00 |
| rabbit pot-au-feu with saddle, kidney and liver on young root vegetables with white truffle and lovage | 120,00 |
cheese.
| cheese selection by mâitre affineur waltmann and goat cheese dairy "vulkanhof" in gillenfeld | 43,00 |
dessert.
| Baba au 'Monkey 47' gin, mandarin cream ice cream and thyme soup | 39,00 |
| creole pineapple boule with basil and goat's milk | 39,00 |
| delice of coconut, tamarillo and parsley | 39,00 |
all prices are quoted in euros and include the statutory value added tax of 19%.
