The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with diced fruit and salted caramel Sautéed scallops with marinated beetroot crème fraîche and beetroot stock Cod poached in olive oil on black Lombardic rice and orange blossom sauce Light smoked calf sweetbreads with lamb s lettuce and potato vinaigrette Black feather Mieral chicken Fried breast with braised celeriac Madeira and black truffle glaze Braised leg with celeriac foam and black Périgord truffle Assorted cheese from the trolley Praline tartlets and Tahiti vanilla with exotic sorbet, mango and green tea granite Friandises Confiserie & pralines from the trolley 235
The Winter Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Carpaccio of Norway lobster with sour cream quinoa and preserved ginger Crisp fried bass with caramelized savoy cabbage and red wine butter sauce Milk-fed calf Fried saddle of milk-fed calf with black salsify, Piedmont hazelnuts and old Balsamico Braised breast of milk-fed calf with potato mousseline and chives Assorted cheese from the trolley Espresso mousse with dark chocolate and citrus fruit Friandises Confiserie & pralines from the trolley 189
The Lunch Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Crisp fried bass with caramelized savoy cabbage and red wine butter sauce Milk-fed calf Fried saddle of milk-fed calf with black salsify Piemont hazelnuts and old Balsamico Braised breast of milk-fed calf with potato mousseline and chives Espresso mousse with dark chocolate and citrus fruit Friandises Confiserie & pralines from the trolley 115 including three glasses of corresponding wines 148
The Vegetarian Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Glazed silken tofu with quince sauce sweet chestnuts and pumpkin chutney Gratinated goat cheese with marinated beetroot sour cream and beetroot stock Braised chicory and black Lombardic rice and orange blossom sauce Braised black salsify with Piedmond hazelnuts, lamb s lettuce rose hip and potato vinaigrette Poached organic farm egg with celeriac and black Périgord truffle Assorted cheese from the trolley Praline tartlets and Tahiti vanilla with exotic sorbet, mango and green tea granita Friandises Confiserie & pralines from the trolley 189
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 caviar tin: Imperial caviar 30 gr 100 large, firm grain, balanced aroma with tender and mild flavour Beluga caviar 30 gr 180 The king of caviars, large pearls, buttery, very fine aroma and unique consistence Prunier St. James caviar to serve two, 75 gr 280 Our highlight - served in the original tin Strong, characterful and distinct flavour with a creamy and long-lasting taste 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 Lobster tartare with chicory, orange and a small lobster soup Soups Black salsify and Périgord truffle Truffled black salsify soup with scallops and Périgord truffle 48 Truffle crostini with fleur de sel 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
Fish Bareiss charr from the Buhlbach valley Charr poached in grapeseed oil 86 on black Lombardic rice with chicory and orange blossom sauce Fried liver of charr with Brussels sprouts, pearl barley and pomegranate Warm, smoked fillet of charr with lamb s lettuce and potato vinaigrette Sole Fillet of sole fried with five-spice powder 92 on caramelized savoy cabbage and star anise sauce Sole fried in croutons with truffle savoy cabbage Strips of sole with chestnuts, quinces and raw marinated red cabbage 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 braised pointed cabbage, sweet potatoes 92 and lamb sauce 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 black truffle 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
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
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