The late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell

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Alexandra Briggs
6 years ago
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1 The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette of Mieral black feather chicken with chanterelles, marinated tomatoes and rye bread crostini Saddle and braised shoulder of roe deer from the Bareiss hunting grounds with rose hip, broccoli and caramelized hazelnuts Assorted cheese from the trolley Dark chocolate with blackberries lemon grass and sherry and port stock 225

2 The late summer menu Gartinated angler fish with pine kernels grilled bell pepper and chorizo sauce Cod poached in olive oil With lemon risotto, gremolata And preserved cedro lemon Veal fillet and braised breast of veal with butternut squash black chanterelles and verbena Assorted cheese from the trolley Plums with Tahiti vanilla Curd and poppy seed 185

3 The lunch menu Gratinated angler fish with pine kernels grilled bell pepper and chorizo sauce Veal fillet and braised breast of veal with butternut squash black chanterelles and verbena Plums with Tahiti vanilla curd and poppy seed 105 Including three glasses of corresponding wines 138

4 The vegetarian menu Marinated feta with pine kernels Grilles bell pepper and rouille Braised heart of lettuce With saffron sauce and preserved cedro lemon Aubergine tartlets with basil pesto and baked zucchini blossom Rye bread crostini with chanterelles and marinated tomato Pumpkin risotto With roasted pumpkin seeds and verbena sauce Assorted cheese from the trolley Dark chocolate with blackberries lemon grass, sherry and port stock 185

5 Starters Kingfish Kingfish gratinated with pine kernels 78 on porcini mushrooms and woodland mushroom stock Carpaccio of kingfish with marinated vegetables roasted rye bread and wild herbs Kingfish tartare with herbed oil and buttermilk Goose foie gras Terrine of streaky goose liver 95 with salted caramel and port Crème brûlée with goose liver snow Goose liver foam with cocoa beans, crumbles and ice-cream Fried liver with goose liver macaroon and old Balsamico vinegar Langostinos and Imperial caviar Raw marinated langostinos 115 with Japanese mountain pepper and Imperial caviar Sautéed langostino on crustacean glaze Flamed langostinos with celery and saffron cream Ragout of langostinos with quinoa salad, rocket and lemon Soups Breast of veal Essence of breast of veal 36 with marinated veal fillet carpaccio and chanterelles Stuffed rice leaves with breast of veal, radishes and chives Lobster Light frothy lobster soup with cognac and basil 56 Lobster salad with tomato vinaigrette and crustacean cream Entrées Milk-fed calf s sweetbreads Baked milk-fed calf s sweetbreads with course couscous 56 baked zucchini blossom, yoghurt and garam masala Imperial caviar, 50 g can Imperial Ossetra caviar with Bamberg potatoes 150 crème fraîche and iced gin tonic shot

6 Fish Caught off Breton Sole Sole fried in croutons 85 with glazed butternut squash and pumpkin seed vinaigrette Fillet of sole with pumpkin chutney and verbena sauce Strips of sole poached in olive oil with tandoori sauce Creamed pumpkin and pumpkin oil Turbot and porcini mushrooms Poeléed turbot with veal sauce and thyme 95 on porcini mushroom purée and sautéed porcine mushrooms Fried cheeks of turbot with porcini mushroom risoni and porcini mushroom sauce Candied diced turbot With buttered leek and emulsified porcini mushroom stock Angler fish to serve 2 Fried angler fish flamed with pastis 185 on saffron sauce and fennel Marinated angler fish with fried zucchini bell pepper and chorizo Meat Lamb grown on Älbler Wachholderheide Fried lamb chop and lamb sweetbreads with gremolata 85 grilled bell pepper and aubergine purée Polenta tartlets with glazed belly of lamb Aubergine and candied cherry tomato Smoked leg of lamb with fregula sarda basil and artichokes Miéral pigeon Fried breast of pigeon with glazed porcini mushrooms 94 young leek and vineyard peach Braised leg of pigeon with fried porcini mushrooms and shallot vinaigrettes Lettuce risotto with pigeon giblets and raw marinated porcini mushrooms Ox fillet Black Angus Fried fillet of ox with Hokkaido pumpkin 96 olive tapenade and black chanterelles Marinated carpaccio of ox fillet with pumpkin purée and roasted pumpkin kernels Braised short rib with marinated pumpkin and rocket pesto

7 Dessert our Chef Pâtissiers Stefan Leitner Blackberry Tahiti vanilla parfait with blackberries 34 and puff pastry Dark chocolate with blackberry sorbet And port stock Marinated blackberries with lemon granita Plums Plums with praline, caramelized brioche, 34 Hazelnuts and plum sorbet Curd dumplings in butter crumbles on steamed plums Liquid plum praline Curd and vineyard peach Curd soufflé with vineyard peach sorbet 36 and ragout, yoghurt, vanilla crumble and vanilla ice-cream Raspberries 2017 Raspberries on almond sablé 38 with poppy seed and marzipan Marinated raspberries with saffron ice-cream, limes and Crème fraîche Raspberry ganache with Valrhona Jivara chocolate Green tea granita on raspberries Caramelized peanuts with cream And raspberry sorbet Dessertwines We have a good selection of wines to accompany your dessert. If you wish, the glass. Cheese Assorted raw milk cheese on the trolley of the cheese makers Tourrette in Straßburg and Tölzer Kasladen.

The lunch menu. Including three glasses of corresponding wines * * 138

The lunch menu. Including three glasses of corresponding wines *** *** 138 The tasting menu Variation of goose foie gras with cherries and old balsamic vinegar Sautéed carabinero shrimps with avocado, lemon and sour cream Breton turbot with fennel pastis and bouillabaisse sauce