November 2017

* Goose liver << Terrine >> pear and spice bread

 

* Pike-perch << Sashimi >> pork belly,pomelo and dill

 

* Crab << Taboulé >> broccoli, sansho pepper and poached egg

 

* Scallops << Coconut >> ginger, chili and lemongrass

 

* St. Pierre pumpkin, herbs and cranberries

 

* Loup de mer << moules & frites >> Mussels, radish and spices

 

* Rumpsteak Dry Aged << stroganoff >> corn blinis, bacon and mushrooms

 

* Pigeon <<chop >> duck liver, spinach saladand truffle juice

 

 * Red cabbage with vanilla and plums

 

* <<crepe suzette>> mit orange-saffron and salt caramel

 

***

 

3 course meal 61,- EUR

4 course meal 74,- EUR

5 course meal 92,- EUR

6 course meal 108,- EUR

7 course meal 120,- EUR


Selected wines per course  0,1 l   9,- EUR

 

 

Á la carte

Starters 32,- EUR

Main course 44,- EUR

Dessert 16,- EUR

 

Cheese platter 15,- EUR

Selection of raw milk Cheeses Maitre Affineur Waltmann in Erlangen with homemade Chutney and Pickled Fruit