The Autumn Menu *** 189

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Jonas Ray
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1 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 saffron Breton turbot with pumpkin chutney, sweet chestnuts and hazelnut sauce Truffle risotto with glazed breast of milk-fed calf and white Alba truffle Roe deer from the Bareiss hunting grounds Saddle of roe deer fried in wild aromatics with cauliflower and lemon thyme Ragout of shoulder of roe deer with preserved cranberries and sour cream Assorted cheese from the trolley Guanaja chocolate tart with banana and passion fruit Friandises Confiserie & pralines from the trolley 235

2 The Autumn Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Confit cod with pumpkin, verbena and roasted pumpkin seeds Cross fried bass with smoked sweetcorn cream and lemon polenta Lamb of Älbler Wacholderheide Fried saddle with glazed pointed cabbage braised shallots and sweet potato Braised belly of lamb with chickpeas and garam masala Assorted cheese from the trolley Braised apple with hazelnut praline and Tahiti vanilla ice-cream Friandises Confiserie & pralines from the trolley 189

3 The Lunch Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Confit cod with pumpkin, verbena and roasted pumpkin seeds Lamb of Älbler Wacholderheide Fried saddle with glazed pointed cabbage braised shallots and sweet potato Braised belly of lamb with chickpeas and garam masala Braised apple with hazelnut praline and Tahiti vanilla ice-cream Friandises Confiserie & pralines from the trolley 115 including three glasses of corresponding wines 148

4 The Vegetarian Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Silken tofu with pumpkin, verbena and roasted pumpkin seeds Braised parsley roots with parsley purée and saffron sauce Poached organic farm egg with smoked sweetcorn cream and sour cream Hummus with glazed pointed cabbage braised shallots and sweet potatoes Acquerello risotto with white Alba truffle Assorted cheese from the trolley Guanaja chocolate tart with banana and passion fruit Friandises Confiserie & pralines from the trolley 185

5 Caviar Selected Caviar and Balik salmon Tsar Nikolaj Balik salmon fillet Tsar Nikolaj with crème fraîche, blinis and, at your choice, with an exclusive selected 30 g caviar tin: Imperial caviar 100 large, firm grain, balanced aroma with tender and mild flavour Prunier St. James caviar 140 rich, characterful and distinct aroma with a creamy and long-lasting taste Beluga caviar 180 The king of caviars, large pearls, buttery, very fine aroma and unique consistence Starters Cod Cod poached in grapeseed oil with preserved pumpkin 82 quince and sweet chestnut Tartare of cod with caramelized hazelnut and parsley Sautéed cod with pumpkin ragout and white Alba truffle 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 Lobster Warm Breton lobster 116 with cauliflower cream, nut butter and organic egg yolk Gratinated lobster ragout with roasted cauliflower and tarragon Frothy lobster soup perfumed with cognac Soups Fish soup in the Provence style Fish soup with saffron, pastis and fried fennel 48 Raw marinated scallops with fennel salad and rouille sauce Partridge Essence of partridge with Madeira 38 Fried breast of partridge and compote of confit leg of partridge with fragola grape sauce and parsley root

6 Fish - Caught off Breton - Sole Fried sole in croutons 92 with glazed butternut squash and verbena sauce Fillet of sole fried in curry with pumpkin risotto and roasted pumpkin seeds Strips of sole marinated in pumpkin seed oil on braised butternut squash Bass Cross fried bass with artichoke 96 Spiced tomato and balsamic vinaigrette Confit bass with baked cheese olives, artichoke purée and rosemary Sautéed bass with fregula sarda rocket pesto and raw marinated artichokes Turbot and white truffle Poeléed Breton turbot with brandade 125 and white Alba truffle Fried turbot cubes with truffled risoni and celery Turbot poached in olive oil with creamed spinach and white truffle sauce Meat Lamb grown on the Swabian Alb juniper moorland Fried saddle of lamb with bean noodles 92 roasted panko and gremolata Lamb sweetbreads, liver and tongue on white onion risotto Braised belly of lamb with chickpeas and Garam Masala Alsatian pigeon Fried breast of pigeon with celeriac 94 date cream and preserved figs Braised heart of lettuce with pigeon giblets and preserved cedro lemon Leg of pigeon ragout with rose hip and caramelized hazelnuts Ox Black Angus Fried fillet of ox with braised root vegetables 98 and red wine and pepper glaze Pot au feu of ox Braised cheek of ox with smoked potato purée and sour cream Kidney of milk-fed veal to serve two Kidney of milk-fed veal cooked in grease 135 with sautéed leaf spinach and shallot-and-balsamico glaze

7 Dessert by our Chef Pâtissiers Stefan Leitner Plum White chocolate mousse 34 with poppyseed, plum sorbet and hazelnut Plum brioche with almond sauce and white cinnamon ice-cream Curd dumpling on steamed plums Apple Apple tart with caramel parfait 34 Braised apple with yoghurt cream and Granny Smith apple Baked apple on hazelnut sponge and preserved apple Our soufflé Curd soufflé with exotic fruit 36 Pineapple-and-tamarind sorbet and Tahiti vanilla ice-cream

8 Chocolate Guanaja chocolate with rum-soaked fruit 38 and cocoa bean crumble White chocolate mousse with espresso Baked chocolate praline with banana ice-cream Dark chocolate ice-cream with sablé and chocolate sauce with port 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 Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont