The tasting menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Carpaccio of Norway lobster with saffron mousse, sautéed Norway lobster and tabbouleh salad Fried goose foie gras with rhubarb and old balsamico Cod poached in grapeseed oil with asparagus tips and béarnaise sauce Cassolette of milk-fed lamb with young garlic, artichokes and gremolata Alsatian pigeon Fried breast of pigeon with braised shallots and tonka bean glaze Ragout of braised leg of pigeon with celeriac and parsley Assorted cheese from the trolley Valrhona chocolate with apple Tahiti vanilla and caramel cream Friandises Confiserie & pralines from the trolley 225
The Spring Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Arctic charr with spring herbs radishes and sprout vinaigrette Breton turbot with young leek morels and emulsified sherry stock Milk-fed calf Fried saddle of milk-fed calf with pea purée raw marinated snow pea pods and sour cream Braised cheek of milk-fed calf with asparagus risotto and tarragon Assorted cheese from the trolley Rhubarb with yoghurt butter crumbles and rhubarb sorbet Friandises Confiserie & pralines from the trolley 185
The lunch menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Arctic charr with spring herbs radishes and sprout vinaigrette Milk-fed calf Fried saddle of milk-fed calf with pea purée raw marinated snow pea pods and sour cream Braised cheek of milk-fed calf with asparagus risotto and tarragon Rhubarb with yoghurt butter crumbles and rhubarb sorbet Friandises Confiserie & pralines from the trolley 105 including three glasses of corresponding wines 138
The Vegetarian Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Saffron mousse with spring herbs radishes and sprout vinaigrette Glazed silken tofu with old vinegar, rhubarb and celery Poached quail eggs with young leek and emulsified sherry stock Cassolette of artichokes broad beans, wild garlic and confit cherry tomatoes Asparagus risotto with asparagus tips tarragon and béarnaise sauce Assorted cheese from the trolley Valrhona chocolate with apple Tahiti vanilla and caramel icing Friandises Confiserie & pralines from the trolley 185
Starters Charr Charr in grapeseed oil poached with spring herbs 78 radishes and sprout vinaigrette Raw marinated charr with lettuce and lemon Smoked essence of charr Goose foie gras Terrine of marbled goose liver 96 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 Sautéed lobster with asparagus tips, nut butter an organic egg yolk 98 Lobster tartare with cognac, raw marinated asparagus and wild herbs Lobster bisque with broad beans and white asparagus Soups Spring herbs Light cream soup with spring herbs 36 with preserved cedro lemons sour cream and verjuice Hearts of lettuce with marinated herbed cottage cheese and chives Guinea fowl Essence of guinea fowl flavoured with sherry 36 poached breast of guinea fowl, morels Morel semolina with glazed sot-l y-laisse and meadow herbs Entrées Quail Fried breast of quail with sorrel risotto 54 lemon and emulsified chicken glaze Imperial caviar in a 50 g tin Imperial caviar with potato mousseline 150 nut butter sauce and crème fraîche
Fish - Caught off Breton - Sole Sole fried in croutons 89 with asparagus tips and béarnaise sauce Fillet of sole fried in nut butter on asparagus risotto Strips of sole with marinated asparagus, pomegranate and spring herbs Bass Crisp fried bass with fried artichokes 82 broad beans and confit cherry tomatoes Bass with pine kernels gratinated on artichoke fondue Bass poached in olive oil with wild garlic fregula and raw marinated artichokes Turbot Fried turbot with saffron sauce and leek cream 110 Turbot fillet with Imperial caviar potato mousseline and chives Confit turbot with young leek, morels and emulsified smoked stock Meat Lamb grown on the Swabian Alb juniper moorland Fried lamb cutlet and lamb sweetbreads 89 with braised beans and gremolata Cassolette of braised shoulder of lamb with bean noodles, broad beans and aioli Poached leg of lamb with pearl barley, wild garlic and red onion cream Alsatian pigeon Fried breast of pigeon 92 with braised shallots and tonka bean glaze Sautéed pigeon giblets with old vinegar braised onion risotto and chives Puff pastry turnovers with pigeon leg ragout on Albufeira sauce Black Angus ox Fried fillet of ox with wild garlic royale 98 and pepper glaze with smoke flavourings Braised cheek of ox with smoked potato and sour cream Marinated ox fillet with Ricotta, radishes and farmer s bread crostini Kidney of milk-fed lamb - to serve two Kidney of milk-fed lamb cooked in grease 130 with sautéed leaf spinach and shallot-and-balsamico glaze
Dessert by our Chef Pâtissiers Stefan Leitner Apple White chocolate mousse 34 with poppy seed and apple on almond sablé Baked apple sorbet with yoghurt and apple ragout Apple tart with vanilla cream Rhubarb Rhubarb with yoghurt 34 Butter crumbles and lime crème fraîche Tahiti vanilla panna cotta with rhubarb ragout Almond cake with rhubarb sorbet and rhubarb-and-orange icing Curd Curd soufflé with pineapple and tamarind sorbet 36 Exotic fruits and Tahiti vanilla ice-cream
Chocolate Guanaja chocolate tartlets 38 with banana ice-cream Cassis sorbet with chocolate cream and sherry-and-port stock Dark chocolate with pineapple and coconut Dulcey 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, by the glass. Cheese Assorted raw milk cheese on the trolley of the cheese makers Tourrette in Strasbourg and Tölzer Kasladen.