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.
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%.
