The Lunch Menu. including three glasses of corresponding wines * *

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Gregory Mills
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1 The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with cherries and hazelnuts Carabinero shrimps with fried fennel lettuce and crisp olives Cod poached in olive oil with octopus, smoked bell pepper and emulsified octopus stock Fried breast of quail on saffron risotto, zucchini and gremolata Roe deer from the Bareiss hunting grounds Saddle of roe deer fried in wild aromatics with porcini mushrooms and lemon thyme Leg of roe deer poached in pinot noir on creamed porcini mushrooms Assorted cheese from the trolley Chocolate tartlet with forest blueberries and elderflower granita Friandises Confiserie & pralines from the trolley 225

2 The Summer Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Kingfish flavoured with lemon pepper and oregano on bull s heart tomato buffalo mozzarella and basil Fried angler fish with grilled green asparagus chanterelles and lovage Black Angus ox Fried rib steak with aubergine, rocket and pine kernels Sautéed beef fillet cubes with fregula sarda and rocket pest Assorted cheese from the trolley Apricots with curd, butter crumbles and apricot sorbet Friandises Confiserie & pralines from the trolley 185

3 The Lunch Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Kingfish flavoured with lemon pepper and oregano on bull s heart tomato buffalo mozzarella and basil Black Angus ox Fried rib steak with aubergine rocket and pine kernels Sautéed beef fillet cubes with fregula sarda and rocket pesto Apricots with curd, butter crumbles and apricot sorbet Friandises Confiserie & pralines from the trolley 115 including three glasses of corresponding wines 14 8

4 The Vegetarian Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Roasted focaccia with marinated bull s heart tomato buffalo mozzarella and basil Glazed silken tofu with fennel lettuce and crisp olives Grilled green asparagus with chanterelles and lovage Cassolette of aubergine with smoked bell pepper and rocket Porcini mushroom risotto with sautéed porcini mushrooms and lemon thyme Assorted cheese from the trolley Chocolate tartlet with forest blueberries and elderflower granita Friandises Confiserie & pralines from the trolley 185

5 Caviar Caviar and Balik salmon Tsar Nikolaj Balik salmon fillet Tsar Nikolaj with crème fraîche, blinis and, at your choice, with an exclusive 30 g caviar tin: Imperial caviar, China 112 large, firm grain, balanced aroma with tender and mild flavour Prunier St. James caviar, France 135 rich, characterful and distinct aroma with a creamy and yolky feeling on the tongue Beluga caviar, Iran 165 The king of caviars, large pearls, buttery, very fine aroma and unique consistence Starters Kingfish Grilled kingfish with Ponzu sauce 82 coriander and fermented cucumber Tartare of kingfish with buttermilk mousse and green apple Marinated kingfish with soy sauce glass noodles and shimeji mushrooms Goose foie gras Terrine of marbled goose liver 98 with salted caramel and port Tartlets of burnt goose liver cream and hazelnuts Goose liver praline with sesam and fried goose liver Goose liver rice with cocoa bean crumbles Breton lobster Warm Breton lobster 116 with grilled vegetables and porcini mushrooms Lobster tartare with avocado and clear gazpacho Lobster bisque with lobster ragout and smoked red bell pepper Soups Lettuce Light lettuce soup with sour cream 34 Cedro lemons and lemon thyme cream Coarse couscous with feta, lettuce and date cream Guinea fowl Essence of guinea fowl flavoured with Madeira 38 Poached breast of guinea fowl and chanterelles Hearts of lettuce with marinated herbed cottage cheese and chives

6 Fish - Caught off Breton - Sole Sole fried in croutons 92 with grilled water melon and samphire vinaigrette Fillet of sole with tabbouleh salad and garam masala Strips of sole with Provence almond cream and white tomato sauce Turbot Breton turbot poeléed with veal sauce and ox marrow on chanterelle purée 110 Confit of turbot with marinated tomatoes, old vinegar and roasted rye bread Fried turbot cubes with young leek chanterelles and lovage Angler fish to serve two Fried angler fish with fennel, crisp olives and rosemary 138 Mediterranean vegetables with aioli and saffron Meat Lamb grown on the Swabian Alb juniper moorland Fried lamb cutlet and lamb sweetbreads 92 with braised beans and gremolata Medallion of lamb gratinated with pine kernels on lovage risotto with artichokes Braised belly of lamb with Pimentón de la Vera and marinated rocket Alsatian pigeon Fried breast of pigeon 94 with braised shallots and tonka bean glaze Braised heart of cos lettuce with pigeon giblets and preserved cedro lemons Ragout of leg of pigeon with celery and elderflowers Ox Black Angus Fried ox fillet with grilled green asparagus 98 basil royale and barbeque glaze Braised cheek of ox with aubergine, aioli and buffalo mozzarella Marinated ox fillet with Ricotta basil pesto and rye bread crostini Kidney of milk-fed veal to serve two Kidney of milk-fed veal cooked in grease 130 with sautéed leaf spinach and shallot-and-balsamico glaze

7 Dessert by our Chef Pâtissiers Stefan Leitner Strawberry White Ivoire chocolate with strawberries 34 green apple and strawberry sorbet Cheesecake with strawberries in strawberry and lemon grass icing Strawberry praline with lemon thyme Cherry The cherry - Guanaja chocolate and cherries 34 Mascarpone cream with cherry ragout and cocoa bean streusel Sour cherry sorbet Curd Curd soufflé with pineapple and apricot sorbet 36 butter crumbles and Tahiti vanilla ice-cream

8 Raspberry 2018 Chocolate tartlets with raspberries 38 Tonka bean cream with raspberry sauce and almond cream Marinated raspberries with elderflower granita Raspberries on almond sablé with meringue and raspberry sorbet Praline nougat with raspberry sauce and Jivara Chantilly Dessertwines We have a good selection of wines to accompany your dessert. If you wish, by the glass. Cheese Assorted raw milk cheese on the trolley of the cheese makers Tourrette in Strasbourg, Tölzer Kasladen and Fritz Blomeyer from Berlin

The Autumn Menu *** 189

The Autumn Menu *** 189 The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Assorted goose foie gras with salted caramel and fragolino grapes Sautéed scallops with parsley roots parsley purée and