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.
gratinated coalfish with radishes, cardamom, black tea essence and rosemary water
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.
étoile of moselle quinces with treviso, quince and sage sorbet, nutmeg from guatemala and quince 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 nage | 110,00 |
fish.
| tranche of wild turbot with porched gillardeau oysters, egg yolk pearls, water chestnuts and juniper algae extract | 115,00 |
| gratinated coalfish with radishes, cardamom, black tea essence and rosemary water | 101,00 |
| sea bass with sautéed calamaretti, small tomatoes, fennel and passion fruit essence | 101,00 |
| grilled portuguese carabinero with raw celery, 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 | 98,00 |
| carrée and sweetbread artichoke of welsh lamb with brussels sprouts, dripping peppers and greek yoghurt | 98,00 |
| ballotine of poussin wrapped in mushrooms with potato and leek ragout and black truffle from the perigord | 135,00 |
| "pot-au-feu" of wild mushrooms with label rouge quail breast on young root vegetables, perigord truffle and lovage | 112,00 |
cheese.
| cheese selection by mâitre affineur waltmann and goat cheese dairy "vulkanhof" in gillenfeld | 43,00 |
dessert.
| étoile of moselle quinces with treviso, quince and sage sorbet, nutmeg from guatemala and quince 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%.
