Menus
Menu LÉGÈRE
Baked curry prawn croustillant
in kataifi dough
*
Lobster foam soup
freshwater prawns | pickled cherry tomatoes | Iberian smoked almond
25
*
Finther asparagus spears
– from Sven Schmitt –
parsley potatoes | sauce hollandaise | small Wiener Schnitzel
43
*
Crème of white Lubeca chocolate
– with elderflower champagne core –
pickled red rhubarb | raspberries | sorrel ganache
22
*
Petit four
menu price
91
wine accompaniment
39
Menu PRESTIGE
-served for the entire table only-
Baked curry prawn croustillant in kataifi dough
*
Galantine of Alsatian goose liver
marinated in Beerenauslese | black walnut | apricot jelly | walnut brioche
33
*
Yellowfin tuna tartare “ceviche style”
coconut-lime sauce | coriander oil | sweet potato cream | shallot
28
*
Raviolo of smoked eel from Maria Laach
imperial caviar beurre-blanc | lemon | parmesan | chives | smoked sturgeon
31
*
Steamed scallops
– with root vegetable scallop cap –
orange chicory | apple cider vinegar fumet | pastis
32
*
Saddle of “Salzwiesen” lamb
baba ghanoush | quail bean taler | neck glazed in ducca | kohlrabi salad | red mustard jus
51
*
Melted Vacherin Mont d’Or
apple-mustard confit | hazelnut | porcini mushroom powder | sea salt
25
*
Poached saffron pear in passion fruit glacé
raw marinated pear | caramelized pecan nut | Finther williams pear sorbet | cocoa praliné |
23
*
Petit four
Menu price
180
Wine accompaniment
78
Vegan menus available by advance order only.
À la carte
Small appetizers
Baked curry prawn croustillant in kataifi dough
2.8 each
Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade
6.3 each (from 2 pcs.)
Starters
Lukewarm lobster tranches
green asparagus salad | Greek yogurt | lime vinaigrette | orange | schinus berry
39
Hereford beef tartare
organic fried egg | chive cream | anchovy colatura | yellow beetroot
31
with 15g Baerii caviar: 57
Gonsenheim beetroot marinated in roasted sesame oil
cucumber-lime salad | miso mayonnaise | teriyaki vinaigrette | garden herbs
26
Intermediate courses
Essence of wild fowl | striped pasta sheets | beech mushrooms | root vegetable confetti
25
Lukewarm veal-head-carpaccio | roasted octopus | kohlrabi | mustard vinaigrette | sweet-sour radishes
31
Asparagus foam soup | two types of Finther asparagus | fried scallops | pickled mustard seeds
21
Main courses
Skrei from the Lofoten Islands
Pumpernickel-malt-cap | Büsum shrimps | colorful turnips | horseradish and chive broth | Arctic char caviar
48
US Angus roast beef | caramelized shallots | cheek jus | bacon-straw-potatoes | béarnaise sauce
57
Ratatouille tortellini | eggplant mash | pickled cherry tomatoes | green asparagus | Champagne foam | herb oil
29
Desserts
Crème of white Lubeca chocolate
– with elderflower champagne core –
pickled red rhubarb | raspberries | sorrel ganache
22
Poached saffron pear in passion fruit glacé
raw marinated pear | caramelized pecan nut | Finther williams pear sorbet | cocoa praliné |
23
Melted Vacherin Mont d’Or
apple-mustard confit | hazelnut | porcini mushroom powder | sea salt
25
Homemade ice cream and sorbets
with different toppings
per scoop 4
Handmade chocolates
2.6 each
Coffee gourmand
Espresso | Americano | Cappuccino
with four homemade pralines
13