The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with Williams pear Sautéed scallops with potato mousseline and chive sauce Confit cod with sour cream horseradish and beetroot stock Milk-fed calf s sweetbreads with vanilla glazed with old Balsamico with haricot purée shallot confit and Madeira Alsatian pigeon Fried breast with braised celeriac and preserved figs Leg of pigeon ragout with rye bread foam Assorted cheese from the trolley Chocolate-and-peanut tartlets with kumquats and rum pot Friandises Confiserie & pralines from the trolley 235
The Winter Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Char poached in olive oil with marinated chicory blood orange and citrus vinaigrette Breton turbot with Jerusalem artichoke caramelized hazelnuts and parsley sauce Milk-fed calf Fried fillet of milk-fed calf with butter leek and braised shiitake mushrooms Braised cheek of milk-fed calf with emmer Assorted cheese from the trolley Tahiti vanilla with passion fruit on coconut sable with mango and Dulcey panna cotta Friandises Confiserie & pralines from the trolley 189
The Lunch Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Char poached in olive oil with marinated chicory blood orange and citrus vinaigrette Milk-fed calf Fried fillet of milk-fed calf with butter leek and braised shiitake mushrooms Braised cheek of milk-fed calf with emmer Tahiti vanilla with passion fruit on coconut sable with mango and Dulcey panna cotta 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 Marinated herbed cottage cheese with chicory and blood orange Braised Jerusalem artichoke with quinces and caramelized hazelnuts Glazed beetroot with sour cream horseradish and beetroot stock Emmer risotto with leek shiitake mushrooms and chive sauce Poached organic farm egg with celeriac and black Périgord truffle Assorted cheese from the trolley Chocolate-and-peanut tartlets with cumquats and rum pot 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: Caviar from white sturgeon 30 gr 90 black caviar from white sturgeon, bland grain gentle, creamy and round flavor Imperial caviar 30 gr 120 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 Cod Starters Cod poached in grapeseed oil with quince sauce 82 marinated lamb s lettuce and sweet chestnuts Carpaccio of cod with braised radicchio Cod fried in nut butter on sautéed lamb s lettuce and black Périgord 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 Black salsify and Périgord truffle Soups Truffled black salsify soup with scallops and Périgord truffle 48 Truffle crostini with fleur de sel Milk-fed calf Essence of breast of milk-fed calf 38 Veal fillet fried rare to medium and braised calf s tail with parsley root, beetroot and sour cream
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 black Périgord truffle Breton turbot with black truffle 125 and Madeira poeléed on oven-baked celeriac Sautéed diced turbot with potato mousseline and grated black truffle Turbot poached in olive oil with braised Brussels sprouts and emulsified truffle stock Meat Lamb grown on the Swabian Alb juniper moorland Fried lamb chop with glazed black salsify 92 braised shallots and roasted pine kernels Lamb sweetbreads, liver and tongue on white onion risotto Braised belly of lamb with black salsify purée and Ras el Hanout 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 Rhubarb Rhubarb with white chocolate 34 Almond crumble and rhubarb sorbet Yogurt cream with rhubarb, green apple and rhubarb stock Meringue with rhubarb ragout and vanilla Chantilly 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