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
Fried loin of Skrei
- Winter cod from the Lofoten Islands -
Wakame Wan-tan | Asian BBQ sauce
36.00
or
Braised leg of hare
Porcini mushrooms | potato fritters | Brussels sprouts foam
34.00
Variations of the Sicilian tangerine
- Ragout | Mousse | Sorbet | Espuma -
caramelised chocolate leaves & level
14.00
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
Homemade Maultasche
- Swabian ravioli pockets -
Cashew nut cheese | star anise | red cabbage foam
- vegan -
26.00
Raviolo with cream cheese
smoked pointed pepper ragout | powder | espuma
22.00
Grilled roast beef from Pomeranian beef - 3 months dry aged -
two kinds of carrot | potato fritters | Café de Paris butter sauce
38.00
+ king prawn - Atlantic wild catch - from the grill
14.00
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
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
