Evening menu
Oxtail soup
Irish coffee foam | potato chips
12.50
or
Two kinds of black salsify
- tempura & braised -
Freshwater algae | passion fruit
- vegan -
15.00
Fillet of pikeperch from Brandenburg -regional- | shallot crust
Cauliflower ‘Polonaise’ - roasted | butter crumbs | egg | lemon zest -
Bergamot-Buerre blanc | orange pearl barley risotto
33.50
or
Breast & leg of guinea fowl - roasted & baked -
Cauliflower ‘Polonaise’ - roasted | butter crumbs | egg | lemon zest -
ramson farce | orange pearl barley risotto
33.50
Empress Sissi violet dessert
- Panna cotta | gel | sauce & ice cream from violet blossoms -
violet praline & chocolate crumble
14.50
2 course menu 45.00
3 course menu 56.00
Oysters - Fines de Claire Nr. 2 v. David Hervé -
marinated shallots | coastal butter crostini
24.00 ½ dozen
42.00 1 dozen
Spaghetti Vongole
Venus clams | white wine | garlic | chilli | pikeperch bottarga
24.00
Raviolo with cream cheese
smoked pointed pepper ragout | powder | espuma
22.00
Grilled veal loin 300g | young carrots from the oven | honey | thyme
Café de Paris butter | truffle fries
38.00
French cheese variation
caramelised nuts | pear chutney
- Fougerus | Munster | Comtè | Morbier | Reblochon -
3 varieties | 14.00
5 varieties | 18.00
Limoncello Sprizz - Prosecco de Veneto | Limoncello | Soda | fresh mint -
9.20
Canonita Sprizz - Prosecco de Veneto | Canonita de Mallorca | Soda | Orange -
9.20
Moscow Mule - Vodka | Spicy Ginger Ale | Lime Juice | cucumber -
10.00
Espresso Martini - Vodka | Kahlua | espresso -
11.50
Lyre's Amalfi Sprizz Alcohol-free - Lyre's Italian Sprizz | Th. Henry tonic | orange -
9.20
