Evening menu
Vichyssoise
- Chilled potato and leek soup -
leek ash | grilled prawn | chive oil
12.50
or
Tempura of beech mushrooms
lime vinaigrette | edamame | Aioli | meadow herbs
- vegan -
15.00
Corn-fed chicken breast stuffed with herb mix
marinated cauliflower | sugar snap peas | roasted polenta | jus
32.00
or
Grilled fillet of Atlantic cod
potato and caper ragout | citrus vinaigrette | green asparagus
Frankfurt sauce – cold 7-herb sauce –
34.00
Mille feuille
puff pastry | wild berries | vanilla cream
12.50
2 course menu 45.00
3 course menu 56.00
Oysters - Irish Oysri No. 2 -
marinated shallots | lemon | pumpernickel-cream cheese bread
14.00 3 pcs
24.00 ½ dozen
Beef tartare 150 g
cured egg yolk | Julienne fries | truffle mayonnaise
22.00
Leipzig Allerlei – asparagus | carrots | peas | morels | crayfish –
Puréed potatoes
22.00
Pasta Conchiglioni
Nduja -Calabrian salami- fennel | peas | Ajvar - cream from peppers and roasted aubergines -
26.00
Melted “Maultaschen” - swabian raviolo stuffed with veal | parsley & leaf spinach -
Southern German potato salad | endive | consommé
26.00
Fillet steak from Angus beef - pasture grazing -
roasted carrots | pickled celery | caper berries | Pommes Dauphine | Sauce Béarnaise
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 | mint -
9.80
Espresso Martini - Vodka | Kahlua | espresso -
11.50
Grapefruit Sprizz - Prosecco | Campari | Martini rosso | Pink Grapefruit | rosemary -
11.50
Lyre's Amalfi Sprizz Alcohol-free - Lyre's Italian Sprizz | Th. Henry tonic | orange -
9.80
