Dinner menu

 

 

G 18

 

Potato foam soup

pancetta chip / walnut croutons

 

*****

 

Braised eye of round from meadow beef from Linum - regional -

Leipziger Allerlei- vegetables - / sweet corn cream / Maltaise sauce

 

or

 

Fried filet of brook trout from Biesenthal - regional -

 Leipziger Allerlei- vegetables - / sweet corn cream / Maltaise sauce

 

*****

 

Burnt vanilla cream / cassis sorbet

 

 

H 18

 

Roasted Romaine lettuce

melted tomatoes on the vine / radishes / mustard vinaigrette

 

*****

 

Grilled rump steak of Pomeranian beef

Bernaise sauce

artichokes hearts with tomatoes / Grenaille potatoes

 

or

 

Grilled filet of sea bass

Bernaise sauce

artichokes hearts with tomatoes / Grenaille potatoes

 

*****

 

chocolate brownie

marinated berries / caramelized white Ivoire

 

 

A 18

 

Red pimiento foam soup

 

*****

 

Free range corn fed chicken - from Léon Dupont France -

baked parsnips / tomato bulgur / lime sauce vierge

 

*****

 

Dulce de Lece

- Argentinean crème caramel -

steamed pineapple / basil crumble

 

 

B 18

 

Foam soup of wild herbs from Brandenburg

- regional -

caramelized walnuts

 

*****

 

15hr. braised veal shank from Linum - regional -

carrot puree / variation of young and old onion varieties

rosemary foam

 

*****

 

White mousse au chocolate / raspberries / miso / mint

 

 

C 18

 

Goat cheese mousse / acacia honey / marinated beets

oranges / apple foam

 

*****

 

Wild boar from Mark Brandenburg - regional -

medium fried medallion / with juniper braised haunch

elderberries sauce / bean ragout

rosemary potatoes

 

*****

 

Key-lime pie

- lime-meringue tartlet -

coconut ice cream / caramel wafer

 

 

D 18

 

Panna cotta of green peas

wild herbs / chip of rustic bread

 

*****

 

Grilled white mullet filet - Baltic Sea -

saffron-courgette chutney / citrus risoni / Pecorino cheese

 

*****

 

chocolate tartlet / pickled cranberries

 

 

E 18

 

Pickled scallop

grape chutney / endive salad / sesame marinade

 

*****

 

Oven roasted duck leg from farm Dithmarscher - free range -

green beans / parsnips puree / red wine jus

 

*****

 

Creme brûlee of tonka beans

cassis sorbet / marinated fruits

 

 

F 18

 

Pickled wild mushrooms

fried bread dumplings / marinated leaf spinach

 

*****

 

Tranches of grilled beef tenderloin - from Pomerania regional -

wrapped with wild herbs from Brandenburg - regional -

beetroot / parsley coulis / truffled potato gratin

 

*****

 

NY cheesecake

salted caramel ice cream & chip

 

or

 

Raw milk cheese variation