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

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Tobias Richardson
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1 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 Cassolette of cushion of roe deer with celery and chanterelles Fried ox fillet with emulsified barbecue glaze, artischokes fregula sarda and rocket salad Assorted cheese from the trolley Raspberries with curd butter crumbles and verbena 220

2 The Summer Menu Cod poached in olive oil with bull s heart tomatoes, burrata and basil Crisp fried bass with aubergine, octopus and saffron risotto Saddle and braised shoulder of lamb grown on the Älbler Wachholderheide with glazed watermelon and zucchini blossom Assorted cheese from the trolley Apricot with dark chocolate tonka bean cream and blackberries 180

3 The lunch menu Cod poached in olive oil with bull s heart tomatoes, burrata and basil Saddle and braised shoulder of lamb grown on the Älbler Wachholderheide with glazed watermelon and zucchini blossom Apricot with dark chocolate, tonka bean cream and blackberries 105 Including three glasses of corresponding wines 138

4 The vegetarian menu Marinated bull s heart tomatoes with burrata and basil Flamed avocado with sour cream, panko and lemon Aubergine tartlets with Ricotta, baked olives and saffron sauce Chanterelle risotto with young leek and sautéed chanterelles Stuffed zucchini blossmom With preserved watermelon snow pea pods and couscous Assorted cheese from the trolley Raspberries with curd butter crumbles and verbena 180

5 Starters Organic salmon Warm smoked organic salmon with wild herbs 78 and snow pea pods Smoked salmon mousse with marinated fennel pastis and orange Salmon tartare with herb 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 with grilled water melon 85 and samphire vinaigrette Fillet of sole fried in nut butter with black sesame and snow pea pods Spiced water melon stock with candied strips of sole and almonds Bass Crispy fried bass with aubergine 89 Ricotta, saffron and candied cherry tomatoes Fillet of bass poached in olive oil with aubergine salsa and white tomato sauce Sautéed dices bass with pearl barley, octopus and aioli Turbot and morels Turbot poeléed with lovage 98 and ox marrow on chanterelles purée Chanterelle risotto with fillet of tubot marinated in lemon oil Candied turbot with young leek and emulsified lovage stock Meat Lamb grown on Älbler Wachholderheide Fried lamb chop and lamb sweetbreads 85 with grainated Parmesan bread and fried artichokes Cassolette of poached leg of lamb With artichoke fondue and gremolata Braised breast of lamb with fregula sarda and raw marinated artichokes Alsatian pigeon Fried breast of pigeon with celeriac 89 parsley and tonka bean glaze Baked leg of pigeon with creamed chanterelles Braised heart of lettuce with pigeon giblets and green apple Entrecôte pf prime US ox to serve two Fried entrecote of prime US ox 158 with barbecue glaze, grilles green asparagus and smoked potatoes Rye bread crostini with feta cream marinated cucumber and bell pepper

7 Dessert our Chef Pâtissiers Stefan Leitner Strawberries Strawberries with white mousse of espresso 34 and chocolate, sorbet of strawberries Mascarpone with elderberry blossom and strawberries Granité of strawberries and portwine Cherries and chocolate Chocolate mousse on sablé 34 With meringue and cherry sorbet Cherry granita with cacoa bean crumbles and cherry brandy foam Chocolate-and-cherry tartlets Our soufflé Curd soufflé 36 with apricot sauce, Tahiti vanilla ice-cream ragout of apricots Raspberries 2017 Raspberries on almond sable 38 with poppy seed and marzipan Marinated raspberries with saffron ice-cream, limes and Crème fraiche Raspberry ganache with Valrhona Jivara chocolate Green tea granite 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 late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell

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