January 2018

* Goose liver << Terrine >> chocolate 70% and mango

 

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

 

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

 

* Turbot with pulpo,saffron mayonaise and oysterkress

 

* St. Pierre with garlic, ginger and chives

 

* Luma Beef << 800 °C >> with truffeljus and parsley

 

* Filet of venison << charcoal>> pear and enoki mushrooms

 

 * << Cigar >> with cherries, almonds and poppy

 

* Blood orange with pistachio biscuit and white chocolate

 

***

 

3 course meal 63,- EUR

4 course meal 76,- EUR

5 course meal 95,- EUR

6 course meal 112,- EUR

7 course meal 124,- EUR


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

 

 

Á la carte

Starters 32,- EUR

Main course 44,- EUR

Dessert 18,- EUR

 

Cheese platter 15,- EUR

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