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

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Ophelia Stevenson
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1 The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem artichoke and rose hip Fried breast of quail with Madeira risotto, lamb s lettuce and black Perigord truffle From the Bareiss hunting grounds Fried saddle of roe deer with cacao bean glace and sweet chestnuts shoulder compote with glazed red cabbage and white pepper sauce Assorted cheese from the trolley Praline nougat with passion fruit coconut and rum pot jelly 225

2 The Winter Menu Atlantic lobster with cauliflower farm egg yolk and roasted panko Crisp fried bass with Brussels sprouts cream and star anis sauce Irish Black Angus Fried ox fillet with shallots Chervil roots and Barolo glaze Braised cheek of ox Rossini Assorted cheese from the trolley Tahiti vanilla tartlets with mandarins and gingerbread ice-cream 185

3 The lunch menu Atlantic lobster with cauliflower farm egg yolk and roasted panko Irish Black Angus Fried ox fillet with shallots Chervil roots and Barolo glaze Braised cheek of ox Rossini Tahiti vanilla tartlets with mandarins and gingerbread ice-cream 105 Including three glasses of corresponding wines 138

4 The vegetarian menu Poached organic egg with cauliflower and roasted panko Braised chicory with preserved cedro lemon And orange-and-cardamom sauce Fondue of nuts, Jerusalem artichoke and rose hip Glazed silken tofu with cinq epices, Brussels sprouts cream and star anis sauce Madeira risotto with lamb s lettuce and black Perigord truffle Assorted cheese from the trolley Chocolate tartlets on almond sable with exotic sorbet 185

5 Starters Kingfish Kingfish gratinated with pine kernels 78 on mushroom cream and woodland mushroom stock Slices of raw marinated kingfish with farmer s bread crostini and pickled vegetables 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 Carpaccio of langostinos 115 marinated with fennel seeds and citrus aromatics, with Imperial caviar Sautéed langostino on crustacean glaze Flamed langostinos with chervil roots and parsley cream Ragout of langostinos with pearl barley and white pepper balsamico Soups Partridge Essence of partridge with poached breast of partridge 36 pumpkin chutney and black chanterelles Braised partridge Winzerin Art Sweet chestnuts and white Alba truffle Light sweet chestnut soup with scallops, cerlery 56 and white Alba truffle Scallop tartare with apple and celery salad and glazed sweet chestnuts Entrées Milk-fed calf s sweetbreads Baked milk-fed calf s sweetbreads with roasted sunflower seeds 56 Fondue of Jerusalem artichoke and emulsified smoked stock Imperial caviar, 50 g can Imperial Osietra caviar with potato mousseline 150 nut butter sauce and crème fraiche

6 Fish Caught off Breton Sole Fried sole filet with hazelnuts and brown butter 85 on corn salad purée and hazelnut sauce Fried sole in croutons with fondue of nuts, Jerusalem artichoke and rose hip Pot au feu of sole and corn salad with black-smoked bacon Turbot and white Alba truffle Poeléed turbot with brandade and white Alba truffle 120 Risoni noodles with fillet of turbot, celery and white truffle foam Turbot confit with sweet chestnut purée And emulsified truffle stock Angler fish to serve 2 Fried angler fish flamed with pastis 185 on saffron sauce and fennel Braised fennel with orange and saffron Meat Lamb grown on Älbler Wachholderheide Fried lamb chop and lamb sweetbreads 85 with braised beans, parsnip and lamb glace with savory Fried compote of lamb shoulder with chorizo and white bean purée Poached leg of lamb with pearl barley and red onion cream Miéral pigeon Fried breast of pigeon with celery, wild figs and Madeira 94 Ragout of leg of pigeon with celery salad and parsley Braised onion risotto with pigeon giblets and pearl onions soaked in red wine Milk-fed calf Fried cutlet of milk-fed calf with veal glaze, sweetcorn cream 95 and sour cream Sautéed fillet of milk-fed calf with sweetcorn royale and caramelized mini-sweetcorn Cassolette of braised tail of veal with smoked potatoes and leek

7 Dessert our Chef Pâtissiers Stefan Leitner Apple White chocolate mousse 34 and poppy seed and apple on almond sablé Baked apple sorbet with yoghurt and apple ragout Apple tart with vanilla cream Citrus fruits Hazelnut cake with lemon cream 34 oranges and kumquats Mandarine granite with crème fraîche praline and white espresso ice-cream Curd and vineyard peach Curd soufflé with pineapple and tamarind sorbet 36 Exotic fruits and Tahiti vanilla-cream Chocolate Guanaja chocolate tartlets 38 with banana ice-cream Cassis sorbet with chocolate cream And sherry-and-port-stock Dark chocolate panna cotta Passion fruit chocolate with vanilla crumble and mango 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 spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke