The Autumn Menu *** 189

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Wesley Robert Holland
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1 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 hazelnuts Breton turbot with glazed beetroot Chioggia root and horseradish Fried goose foie gras with quince, black chanterelle and pumpkin chutney Roe deer from the Bareiss hunting grounds Saddle of roe deer fried in wild aromatics with glazed game and braised Brussels sprouts Compote of shoulder of roe deer with Brussels sprouts purée and crustini Assorted cheese from the trolley Valrhona chocolate with pineapple in the Creole style and tonka bean ice-cream Friandises Confiserie & pralines from the trolley 235

2 The Autumn Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Atlantic angler fish with smoked sweetcorn cream sour cream and organic egg yolk Cod poached in grapeseed oil on white onion risotto and star anise sauce Nantes duck Fried breast with caramelized savoy cabbage and rose hip Braised leg of creamed savoy cabbage and five-spice powder Assorted cheese from the trolley Boskoop apple with praline sallow thorn and saffron stock Friandises Confiserie & pralines from the trolley 189

3 The Lunch Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Atlantic angler fish with smoked sweetcorn cream sour cream and organic egg yolk Nantes duck Fried breast with caramelized savoy cabbage and rose hip Braised leg of creamed savoy cabbage and five-spice powder Boskoop apple with praline sallow thorn and saffron stock 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 Souffléed brioche with smoked sweetcorn cream and sour cream Braised white salsify with blini and Piedmont hazelnuts Variation of beetroot and horseradish Silken tofu with quince black chanterelle and pumpkin chutney Truffle risoni with white Alba truffle Assorted cheese from the trolley Valrhona chocolate with pineapple in the Creole style and tonka bean ice-cream 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 Citrus fruit Yuzu Chantilly with mandarin granita and verbena 34 The Lemon White chocolate with lemon and pomelo Marzipan sponge with praline, orange, lime and cherry blossom honey 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