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.
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 sautéed chanterelles, carrot tartlets and small french fries
VI.
vacherin glacé with raspberries, juniper cream cheese 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 |
for groups of 5 persons or more we serve a standardised 6-course-menu
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 |
| huit noir 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 | 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 in a mushroom coat, with sautéed chanterelles, carrot tartlets and small french fries | 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 raspberries, juniper cream cheese ice cream and wood sorrel 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%.
