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.
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 with parsley in a mushroom coat, carrot tartlets and small chips
VI.
vacherin glacé with gariguette strawberries, juniper quark ice cream and wood sorrel soup
4-course menu (I. II. V. VI.)
247,00
5-course menu (without carabinero)
276,00
6-course menu (complete)
296,00
cheese selection by mâitre affineur waltmann and goat cheese dairy vulkanhof in gillenfeld
24,00
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
85,00
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
case of wild dorade rosé with sorrel and "kaviari kristal" caviar
115,00
warm carpaccio of atlantic langoustine with green asparagus, beech mushrooms and tarragon extract
110,00
fish.
tranche of wild turbot with poached gillardeau oysters, egg yolk pearls, water chestnuts in forest and sea flavour broth
115,00
gratinated coalfish with radishes, cardamom, black tea essence and rosemary water
101,00
sea bass with sautéed calamaretti, small tomatoes, fennel and jus from the sicilian cedric lemon
101,00
portuguese carabinero a la plancha with charcoal-grilled piglet feet and tonka bean and passion fruit infusion
105,00
main courses.
souffléed challans quail breast with parsley in a mushroom coat, carrot tartlets and small chips
98,00
carrée and sweetbread artichoke of welsh lamb with brussels sprouts, dripping peppers and greek yoghurt
98,00
sauté of veal kidneys, sweetbreads and head, with spring morels, small vegetables, chips anna shallot verjus glace
113,00
truffled "pot-au-feu" of rabbit with loin, kidney and liver, young vegetables and lovage
111,00
cheese.
cheese selection by mâitre affineur waltmann and goat cheese dairy "vulkanhof" in gillenfeld
43,00
dessert.
vacherin glacé with gariguette strawberries, juniper quark ice cream and wood sorrel soup
39,00
rondel of blueberries, marinated radishes and radish sorbet with herb sauce
39,00
liaison of pineapple with tarragon and old rum
39,00
all prices are quoted in euros and include the statutory value added tax of 19%.
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