April 2018

* Lobster <<salad>> with ginger, wild garlic and lobster ice cream

 

* Goose liver <<cereal>> with strawberry and black pepper

 

* Pikeperch << sashimi >> with mango, frisée, dill and peanut

 

* Scallops << tatar >> with banana, parsley and jalapeno pepper

 

 *John Dory << umami >> frog's leg, misocreme and radish

 

* Gilthead << Bouillabaisse >> pulpo, swordfish mussel and fennel

 

*  Silva chicken << coque au vin >> with morel, asparagus and egg yolk

 

* Lambcarrée <<Vadouvan>> with merguez and cous cous

 

 * Green apple white chocolate and shizo

 

* Rhubarb with cheesecake and sour clover

 

 * Fines de Claire oysters 4,-€

 

***

 

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 plate 15,- EUR

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