Starters

Steak tartare of veal fillet with  foie gras
and chanterelles 

€ 26,-

* * *

Lobster and Cantaloup melone with fennel
and vanilla

€ 28,-


Soups

Pot au feu of crustaceans with basil
and olive oil

€ 16,-

* * *

Essence of oxtail with ricotta ravioli

€ 12,-


Warm Entrée

Fried frogs' legs with young garlic
and leek fondue

€ 24,-


Main dishes

Fish

Fillet of pike-perch with baked frogs' legs
in Riesling sauce'

€ 36,-

* * *

Turbot and lobster with Bouillabaisse vegetables
in stock of lime leaves

€ 38,-


Meat

Braised ox cheek in Burgundy sauce with Tyrolese bacon
crisp and cress tartlet

€ 28,-

* * *

Shoulder and roast saddle of Hohenhaus venison
with Malabar pepper jus and wild mushrooms

€ 32,-


Desserts

Passion fruit cream with raspberries and
almond oil ice cream

€ 14,-

* * *

Curd mousse with plum ragout
in brittle puff pastry

€ 14,-

* * *

Cheese from Maître Affineur Waltmann

€ 14,-

Hohenhaus Menu

Norway lobster with sugar snaps and tarragon
on melted calf's head

* * *

Essence of venison with cep foam
and hazelnut grissini

* * *

Freshly caught coalfish with artichokes
in lemon-basil stock

* * *

Saddle of Hohenhaus lamb fried on savory with
olive jus and young garlic

* * *

Curd mousse with plum ragout
in brittle puff pastry

€ 68,-

As a four-course-menu € 56,-


Gourmet Menu

Marinated foie gras with jelly of Penja pepper
and apple chutney

* * *

Atlantic lobster with pumpkin royale
and curry oil

* * *

Fillet of turbot and scallop on
oxtail ragout

* * *

Jellied tomato essence with
basil sorbet

* * *

Medaillon of roast sadlle of venison with port wine jus
and vinegar cherries

* * *

Cheese from Maître Affineur Waltmann

* * *

Valrhona chocolate leaves with nougat mousse
and blackberries


€ 115,-