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

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Veronica Cathleen Lawson
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1 The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic rice and blood orange sauce Baked calf s sweetbreads with black salsify, sautéed lamb s lettuce and Perigord truffle Alsatian pigeon with Brussels sprouts rose hip and roasted hazelnuts Assorted cheese from the trolley Mascarpone with passion fruit Verbena, mango and green tea granite 220

2 The Winter Menu Atlantic angler fish with saffron sauce braised chicory and dill Winter cod poached in olive oil with beetroot chutney and horseradish foam Fried milk-fed veal cutlet on Madeira glaze with braised root vegetables and smoked potatoes Assorted cheese from the trolley White coffee mousse with peanut mandarin and hibiscus sauce and chocolate ice-cream 180

3 The lunch menu Atlantic angler fish with saffron sauce braised chicory and dill Fried milk-fed veal cutlet on Madeira glaze with braised root vegetables and smoked potatoes White coffee mousse with peanut mandarin and hibiscus sauce and chocolate ice-cream 105 Including three glasses of corresponding wines 138

4 The vegetarian menu Gratinated goat cheese with saffron sauce, chicory and dill Beetroot cassolette with sour cream and horseradish Braised heart of lettuce with black Lombardic rice and blood orange sauce Organic egg yolk with purée of black salsify and Madeira sauce Aquarello risotto with Perigord truffle and truffle foam Assorted cheese from the trolley Mascarpone with passion fruit Verbena, mango and green tea granita 180

5 Starters Bresse poularde Fried breast of Bresse poularde 84 with marinated lamb s lettuce, celeriac and Périgord truffle Chicken mousse with port jelly and roasted pine kernels Braised leg of Bresse poularde with Jerusalem artichoke, sweet chestnuts and truffle glaze Goose foie gras Terrine of streaky goose liver 92 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 sansho, Mascarpone tartlets and Imperial caviar Sautéed langostino on crustacean glaze Flamed langostinos with black salsify, sallow thorn and Madeira Ragout of langostinos with quinoa salad and parsley Soups Guinea fowl Essence of Guinea fowl flavoured with gin and juniper 36 and poached breast of Guinoa fowl Wintery cassolette with glazed sot-l y-laisse Brussels sprouts and plums soaked in Armagnac Lobster Lobster bisque with cauliflower and cognac 56 Lobster gratin with tarragon Marinated cos lettuce with papaya, ginger coriander and roasted peanuts Entrées Calf s sweetbread Baked milk-fed calf s sweetbreads with black salsify purée 56 sautéed lamb s lettuce and Perigord truffle Imperial caviar, 50 g can Imperial Ossetra caviar with potato mousseline 150 brown butter and Crème Fraîche

6 Fish Caught off Breton Sole Fried fillet of sole with sautéed leaf spinach 85 panko and hazelnut sauce Sole fried in croutons with nuts and lemon vinaigrette Candied strips of sole with creamed spinach, quail egg old balsamico and black smoked bacon Bass Crispy fried bass with caramelized savoy cabbage cream 89 and star anis sauce Bass poached in olive oil with savoy cabbage cream glazed sweet chestnuts Sautéed bass with lemon semolina and winter spice stock Turbot and white Alba truffle Poeléed turbot with Madeira and Perigord truffle 120 and braised celeriac Sautéed cubes of turbot With truffle potato mousseline and truffle glaze Fillet of turbot poached in olive oil with buttered leeks and emulsified truffle stock Meat Alsatian pigeon Fried breast of pigeon with celeriac and truffle sauce 95 Pot au feu of leg of pigeon With root vegetables and Perigord truffle Pigeon giblets with melted goose liver and Calvados apple Lamb grown on Älbler Wachholderheide Fried lamb chop and lamb sweetbreads with artichokes 85 gremolata and crisp olives Lamb medallion gratinated with parmesan on parsley vinaigrette and aubergine Braised breast of lamb with cumin, course couscous and garam masala Ox fillet Black Angus Fried fillet of ox with smoked sweetcorn cream 90 Sweet potatoes and red-wine-and-pepper glaze Marinated carpaccio of ox fillet with roast onion risotto Braised short rib with rocket pesto and marinated beetroot

7 Dessert our Chef Pâtissiers Stefan Leitner Citrus fruits Lime chiboust on orange sable with praline cream 34 Chocolate lemon mousse with calamondin Mandarins with verbena and granita Rhubarb Rhubarb with yoghurt, pistachio and green apple 34 Rhubarb-ginger ragout with butter crumbles and oranges- rhubarb stock White aerated chocolate with rhubarb Our soufflé Curd soufflé 36 with passion fruit sauce, Tahiti vanilla ice-cream and exotic sorbet Chocolate Chocolate tartlets 38 with pear and orange chocolate sauce Chocolate and caramel rolls with Jivara Chantilly and cassis Dulcey Panna Cotta with banana and butter crumble Pineapple and tamarind sorbet with dark chocolate cream Passion fruit meringue with chocolate and balsamico 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 Cod poached in olive oil with fondue of nuts Jerusalem