Starters
Marinated foie gras with jelly of
Penja pepper and apple chutney
€ 28,-

Grilled Scallops
with marinated winter vegetables and
veal head vinaigrette
€ 26,-

Soups
Foam soup of black roots
with ginger and argan oil
€ 12,-

Wild essence with cranbeeryravioli
and winter mushrooms
€ 14,-

Warm entrée
Ravioli of the nutmeg pumpkin with pears,
apples and almonds in the leek broth
€ 18,-

Fish
Pike-perch-fillet
with frog- legs and salsify
€ 38,-

North Sea-brill fillet
with champagne foam
€ 36,-

Meat
Saddle of lamb in the spice bread coat
with Taggiasca olives
€ 38,-
 
Pickled sucking pig back with honey vinegar
law on potato-leek ragout
€ 32,-

Desserts
Bolt of Manjarischocolate
and passion fruit
€ 16,-

Filled Almond with
with pot mousse and quinces
€ 14,-

Cheese from Maître Affineur Waltmann
€ 15,-

Hohenhaus Menü
Terrine of duck breast
with mustard fruits and lentils
* * *
Veal tail essence
with mark and curry foam
* * *
Crispy fried perch fillet
with salsify and argan oil
* * *
Pickled sucking pig back with honey vinegar law on
potato-leek ragout
* * *
Filled Almond
with pot mousse and quinces
€ 68,-   
als 4-Gang Menü € 56,-

 

Feinschmecker Menü
Marinated foie gras with jelly of
Penja pepper and apple chutney
* * *
Grilled Scallops
on oxtail ragout
* * *
North Sea-brill fillet
with champagne foam
* * *
Pink grapefruit sorbet
* * *
Saddle of lamb in the spice bread coat
with Taggiasca olives
* * *
Cheese from Maître Affineur Waltmann
* * *
Bolt of Manjarischocolate
and passion fruit

€ 115,-