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.
skyscraper of goose liver with grapefruit, wild herb ice cream, pastis and old gouda cheese
II.
case of wild dorade rosé with sorrel and "kaviari kristal" caviar
III.
atlantic merluza „caribbean inspired“ with mint, dried papaya, roasted rice and exotic infusion
IV.
grilled portuguese carabinero with melted ox marrow and "bergamot sauce"
V.
eifel saddle of venison, ragout and offal croustillant on pickled sweet potato with ice coleslaw and rooibos jus
VI.
flora of strawberries and wheatgrass with green tomato and yoghurt meringue
| 4-course menu (I. II. V. VI.) | 239,00 |
| 5-course menu (without carabinero) | 268,00 |
| 6-course menu (complete) | 286,00 |
| 7-course menu (complete plus cheese) | 305,00 |
all prices already include the change in value added tax from 7% to 19%.
depending on the market situation, prices may be adjusted at short notice!
starters.
| skyscraper of goose liver with grapefruit, wild herb ice cream, pastis and old gouda cheese | 80,00 |
| rouleaux of zeeland crab with cedro lemon and crab jus | 88,00 |
| case of wild dorade rosé with sorrel and "kaviari kristal" caviar | 108,00 |
| warm carpaccio of atlantic langoustine with celery, beech mushrooms and tarragon nage | 110,00 |
fish.
| tranche of wild turbot with porched gillardeau oysters, egg yolk pearls, water chestnuts and juniper sea extract | 105,00 |
| atlantic merluza „caribbean inspired“ with mint, dried papaya, roasted rice and exotic infusion | 97,00 |
| sea bass with sautéed calamaretti, small tomatoes, fennel and passion fruit essence | 101,00 |
| grilled portuguese carabinero with melted ox marrow and "bergamot sauce" | 105,00 |
main courses.
| roast label rouge pigeon breast, ragout and offal croustillant on pickled sweet potato with ice coleslaw and rooibos jus | 90,00 |
| carrée and sweetbread artichoke of welsh lamb with bean pochette, dripping peppers and greek yoghurt | 90,00 |
| ballotine of poussin wrapped in mushrooms with potato and leek ragout and white truffle from alba | 140,00 |
| "pot-au-feu" of wild mushrooms with label rouge quail breast, young vegetables, black truffle and lovage | 112,00 |
cheese.
| cheese selection by mâitre affineur waltmann and goat cheese dairy "vulkanhof" in gillenfeld | 43,00 |
dessert.
| rondell of willamette raspberry with arugula sorbet and soup | 39,00 |
| liaison of kiwi, pattaya mango and parsley | 39,00 |
| flora of strawberries and wheatgrass with green tomato and yoghurt meringue | 39,00 |
all prices are quoted in euros and include the statutory value added tax of 19%.
