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

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Shanon O’Connor’
6 years ago
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1 The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange blossom sauce Cassolette of Irish ox with potato mousseline And Perigord truffle Alsatian pigeon Fried breast of pigeon with celeriac cream and braised shallots Stuffed puff pastry parcels with ragout of leg of pigeon and Albufeira sauce Assorted cheese from the trolley Coconut parfait with dark chocolate and passion fruit sauce 225

2 The Winter Menu Warm smoked organic salmon with lamb s lettuce sour cream and potato cream Crisp fried bass with glazed beetroot and horseradish Milk-fed calf Fried fillet of milk-fed veal with braised black salsify and parsley Ragout of breast of milk-fed veal with black salsify puree Assorted cheese from the trolley Tahiti vanilla with citrus fruits tonka bean cream and white espresso ice-cream 185

3 The lunch menu Warm smoked organic salmon with lamb s lettuce sour cream and potato cream Milk-fed calf Fried fillet of milk-fed veal with braised black salsify and parsley Ragout of breast of milk-fed veal with black salsify puree Tahiti vanilla with citrus fruits tonka bean cream and white espresso ice-cream 105 Including three glasses of corresponding wines 138

4 The vegetarian menu Glazed silken tofu with lamb s lettuce, sour cream and smoked potato cream Braised chicory with preserved cedro lemons and orange blossom sauce Farmer s bread crostini with beetroot horseradish and dill Risotto of Perigord truffle with Madeira and braised black salsify Assorted cheese from the trolley Coconut parfait with dark chocolate and passion fruit sauce 185

5 Starters Charr Charr poached in grapeseed oil 74 with Jerusalem artichoke, nut butter cream and marinated lamb s lettuce Tartare of charr with cauliflower Organic egg yolk with roasted panko Essence of smokers charr with beetroot and horseradish 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 Langostino and Imperial caviar Carpaccio of langostinos 115 marinated with fennel seeds and citrus aromatics, with Imperial caviar Sautéed langostino on crustacean glaze Norway lobster with chervil roots and parsley cream Ragout of langostinos with pearl barley and white pepper balsamico Soups Duck Essence of Nantes duck 36 with poached breast of duck and pumpkin chutney Cassolette of braised leg of duck with glazed red cabbage Sweet chestnut Light sweet chestnut soup with scallops and celery 36 Tartare of scallops with apple-and-celery salad and glazed sweet chestnuts Entrées Calf s sweetbread Milk-fed calf s sweetbreads glazed with vanilla and old balsamico 56 on haricot bean purée, onion confit and Madeira sauce 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 Bass Crisp fried bass with caramelized savoy cabbage 89 sweet chestnuts and star anis sauce Fried bass with cinq épices and orange on orange blossom sauce and braised savoy cabbage roll Glazed bass with truffled and creamed savoy cabbage Turbot and black Perigord truffle Turbot with black truffle poeléed 112 on braised celeriac Diced turbot on truffled potato mousseline Turbot with black salsify ragout and truffle sauce Meat Lamb grown on Älbler Wachholderheide Fried lamb chop and lamb sweetbreads 85 with braised beans, parsnip and lamb glace with savory Ragout of braised shoulder of lamb with chorizo and bean noodles 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 Ox Black Angus Fried ox fillet with truffle glaze 98 Madeira and braised root vegetables Braised cheek of ox Rossini Marinated fillet of ox with lamb s lettuce and farmer bread crostini

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