Starters. Salad of citrus fruits with char and avocado mousse of goat yaourt BD 16,00

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Ashley Dickerson
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1 Starters Salad of citrus fruits with char and avocado mousse of goat yaourt BD 16,00 Roll and tartar of deer fillet celery, red cabbage and walnut BGH 16,00 Lamb s lettuce with sour cream dressing and apple-sherry vinaigrette Chips of serrano ham and nut-bread croutons ABGI 11,00 Soups Exotic pumpkin soup roasted red shrimp L 11,00 Oxtail with Swabian ravioli of porcini ABCH 11,00 Soup of Jerusalem artichokes with apple, pecan, filled quail mantled with bacon 1BG 10,00 Warm starters Risotto with pumpkin, dried fruits and buffalo mozzarella tartar and roasted scallop BKN 18,00

2 Fish and Meat Cooked in thyme butter and mantled in herb-pancake perch savoy and potato-porcini risotto ABCDH 25,00 Roasted sea bass Noilly Prat sauce, two kinds of artichokes and praline of paella ABDHKL 30,00 Roasted pike perch Vinaigrette of apple-hazelnut and cranberries cream sauerkraut and puree ABDGN 23,00 Medium roasted cutlet of boar with quinces-currants sauce two types of parsnips and potato-bacon savarin 1ABCHN 28,00 Roasted guinea fowl breast in porcini-balsamic jus cream kohlrabi and nut bread pudding ABCGHN 23,00 Medium roasted veal fillet on top of ravioli of veal ragout celery and port wine jus ABCHN 27,50

3 s Kärtle Potato-porcini cannelloni savoy and walnut sauce ABCG 18,50 Ravioli of chard with pine nuts and apricots porcini sauce and lamb s lettuce ABCGIN 20,00 Pumpkin-goat cheese risotto with kernels and raisins autumn vegetables BN 16,50 Medium roasted beef filet with balsamic jus pumpkin frites with dip and lamb s lettuce 2CHIN 33,00 Dear roast in porcini sauce apple-savoy and filled croquettes ABCH 22,00 Braised lamb leg with peach, beans and chorizo pumpkin polenta ABH 22,00

4 Menu to feast Menu price 66,00 Menu price without starter 51,50 Menu price without warm starter 49,50 Additional for corresponding wines 14,50 Salad of citrus fruits with char and avocado mousse of goat yaourt BD 1/8 Silvaner Erste Lage Risotto with pumpkin, dried fruits and buffalo mozzarella tartar and roasted scallop BKN Medium roasted veal fillet on top of ravioli of veal ragout celery and port wine jus ABCHN ¼ Chianti Riserva Panizzi Frozen sesame-ginger cannelloni mango and passionfruit ABCJ 5cl Riversaltes

5 Seasonal menu Menu price 45,00 Additional for corresponding wines 12,00 Roll and tartar of deer fillet celery, red cabbage and walnut BGH 5cl Scheurebe Roasted pike perch Vinaigrette of apple-hazelnut and cranberries cream sauerkraut and puree ABDGN ¼ Diel de Diel Weißweincuvée In spice red wine poached peach pepper sabayon and vanilla ice cream sandwich ABCGN

6 Business menu Menu price 47,00 Additional for corresponding wine and espresso 9,50 Exotic pumpkin soup roasted red shrimp L ¼ Nero d Avola Cabernet franc Medium roasted beef filet with balsamic jus pumpkin frites with dip and lamb s lettuce 2CHIN Three scoops of ice cream or sorbet of your choice one Espresso

7 Vegetarian menu Menu price 32,50 Additional for corresponding wines 10,00 Lamb s lettuce with sour cream dressing and apple-sherry vinaigrette nut-bread croutons ABGI ¼ Vermentino Pumpkin-goat cheese risotto with kernels and raisins autumn vegetables BN Semolina strudel with caramel-apple compote Spice apple ice cream ABC 5cl Moscatel

8 Desserts Cheese selection Allgäu with grapes and nuts BG 10,00 Dark bread-chocolate pudding with oranges and crème fraiche ice cream ABC 10,00 Semolina strudel with caramel-apple compote spice apple ice cream ABC 9,50 Frozen sesame-ginger cannelloni mango and passionfruit ABCJ 9,00 In spice red wine poached peach pepper sabayon and vanilla ice cream sandwich ABCGN 9,00 Café Gourmand - Espresso with a small dessert - ABCG 6,00

9 Desserts prepared at the table (from two persons) Crêpe Normandie vanilla ice cream ABCG 12,50 per person Poached peach with cassis sabayon vanilla-turd ice cream BC 12,00 per person Wine suggestions for desserts 2007 Riversaltes Ambré 5cl 3,00 Bila Haut Banyuls M. Chapoutier 5cl 4,50

10 Self-made ice creams Per scoop 2,00 Strawberry BC Vanilla BC Spice apple BC Espresso-Brittle BC After Eight B White chocolate-raspberry BC Amaranth-Brittle ABC Sour cream BC Pistachio BC Crème fraiche B Grand Marnier BC Self-made lactose free ice creams Per scoop 2,00 Vieille Prûne-cream BC chocolate BC Self-made Sorbets Per scoop 2,00 Peach-bergamot Berries Mango Raspberry Cassis Citron

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 wild figs and sweet corn Flamed scallop with celery and white emulsified truffle Breton turbot with braised Roman fennel saffron and star anis sauce Lightly