The tasting menu Variation of goose foie gras with fragola grapes and salted caramel Flamed scallop with potato mousseline chive sauce and sour cream Cod poached in olive oil with sweet chestnuts, celery and white Alba truffle Milk-fed calf s sweetbread with sautéed porcini mushrooms porcini mushroom risoni and parsley Saddle and braised shoulder of roe deer from the Bareiss hunting grounds with Romanesco and plums Assorted cheese from the trolley Chocolate tartlets with passion fruit coconut and pineapple sorbet 225
The autumn menu Fried angler fish marinated woodland mushrooms cream of mushrooms and chive Breton turbot with Jerusalem artichoke rosehip sauce and caramelized hazelnuts Breast and leg of Mieral black-feather chicken with glazed pumpkin and verbena Assorted cheese from the trolley Braised apple with nougat butter crumbles and sallow thorn sorbet 185
The lunch menu Fried angler fish marinated woodland mushrooms cream of mushrooms and pine kernels Breast and leg of Mieral black-feather chicken with glazed butternut squash and verbena Braised apple with nougat butter crumbles and sallow thorn sorbet 105 Including three glasses of corresponding wines 138
The vegetarian menu Gratinated silken tofu with pine kernels, cream of mushrooms and woodland mushroom stock Poached organic egg with buttered leek potato mousseline and sour cream Hazelnut brioche with fried Jerusalem artichoke and rosehip sauce Porcini mushroom risoni with sautéed porcini mushrooms and parsley Cassolette of pumpkin with glazed sweet chestnuts and white Alba truffle Assorted cheese from the trolley Chocolate tartlets with passion fruit, coconut and pineapple/tamarind sorbet 185
Starters Kingfish Kingfish gratinated with pine kernels 78 on mushroom cream and woodland mushroom stock Slices of raw marinated kingfish with farmer s bread crostini and pickled vegetables Kingfish tartare with herbed oil and buttermilk Goose foie gras Terrine of streaky goose liver 95 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 Carpaccio of langostinos 115 marinated with fennel seeds and citrus aromatics, with Imperial caviar Sautéed langostino on crustacean glaze Flamed langostinos with chervil roots and parsley cream Ragout of langostinos with pearl barley and white pepper balsamico Soups Partridge Essence of partridge with poached breast of partridge 36 pumpkin chutney and black chanterelles Braised partridge Winzerin Art Sweet chestnuts and white Alba truffle Light sweet chestnut soup with scallops, cerlery 56 and white Alba truffle Scallop tartare with apple and celery salad and glazed sweet chestnuts Entrées Milk-fed calf s sweetbreads Baked milk-fed calf s sweetbreads with roasted sunflower seeds 56 Fondue of Jerusalem artichoke and emulsified smoked stock Imperial caviar, 50 g can Imperial Osietra caviar with potato mousseline 150 nut butter sauce and crème fraiche
Fish Caught off Breton Sole Sole fried in croutons 85 with glazed butternut squash and pumpkin seed vinaigrette Fillet of sole with pumpkin chutney and verbena sauce Strips of sole poached in olive oil with tandoori sauce Creamed pumpkin and pumpkin oil Turbot and white Alba truffle Poeléed turbot with brandade and white Alba truffle 120 Risoni noodles with fillet of turbot, celery and white truffle foam Turbot confit with sweet chestnut purée And emulsified truffle stock Angler fish to serve 2 Fried angler fish flamed with pastis 185 on saffron sauce and fennel Braised fennel with orange and saffron Meat Lamb grown on Älbler Wachholderheide Fried lamb chop and lamb sweetbreads with gremolata 85 grilled bell pepper and aubergine purée Polenta tartlets with glazed belly of lamb Aubergine and candied cherry tomato Smoked leg of lamb with fregula sarda basil and artichokes Miéral pigeon Fried breast of pigeon with celery, wild figs and Madeira 94 Ragout of leg of pigeon with celery salad and parsley Braised onion risotto with pigeon giblets and pearl onions soaked in red wine Milk-fed calf Fried cutlet of milk-fed calf with veal glaze, sweetcorn cream 95 and sour cream Sautéed fillet of milk-fed calf with sweetcorn royale and caramelized mini-sweetcorn Cassolette of braised tail of veal with smoked potatoes and leek
Dessert our Chef Pâtissiers Stefan Leitner Apple White chocolate mousse 34 and poppy seed and apple on almond sablé Baked apple sorbet with yoghurt and apple ragout Apple tart with vanilla cream Citrus fruits Hazelnut cake with lemon cream 34 oranges and kumquats Mandarine granite with crème fraîche praline and white espresso ice-cream Curd and vineyard peach Curd soufflé with pineapple and tamarind sorbet 36 Exotic fruits and Tahiti vanilla-cream Chocolate Guanaja chocolate tartlets 38 with banana ice-cream Cassis sorbet with chocolate cream And sherry-and-port-stock Dark chocolate panna cotta Passion fruit chocolate with vanilla crumble and mango 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.