Evening menu
Hokkaido pumpkin cream soup
roasted pumpkin seeds & seed oil | broccoli tempura
-vegan-
12.50
or
Mille-feuille of Waldorf salad
-celery | walnut | mayonnaise-
flamed beech mushrooms | lentil vinaigrette | bread chip
- vegan on request-
14.50
Fried fillet of sea bass
Fregola sarda | fennel | crustacean reduction
34.50
or
Grilled rump steak - medium -
baked carrot | honey | potato fritters | truffle jus
36.00
or
Breast & leg of Brandenburg duck - regional -
elderberry - red cabbage | kale | potato dumplings | orange sauce
38.00
Lime - sour cream tartlet
Cassis sorbet | passion fruit coulis
12.50
2 course menu 45.00
3 course menu 56.00
main course duck + 4.00
Oysters - Fines de Claire Nr. 2 v. David Hervé -
marinated shallots | cheddar bread
½ dozen 24.00
1 dozen 42.00
Salmon tartare from beech smoke | mustard cream
avocado | grapefruit gel
18.00
Grilled octopus
Chorizo marmalade | celery - vanilla puree
26.00
Venison goulash
homemade spaetzle - German egg noodles - | Brussels sprouts | cranberry foam
28.00
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
