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Tuna cream | pickled sardines
capers | frisée lettuce
Starter
16
Main course
22

variation of pumpkin | lamb´s lettuce creme of chickpea and pumpkin seed oil Williams pear mostard
25

buffalo ricotta | marinated herbs Sauce Pistou
18

Freshly sliced San Daniele ham
olives | grissini
small portion
16
large portion
23

fresh salad | caesar dressing
parmesan
10
with Argentinean shrimps
16
with sautéed chicken breast
15

pine nuts | croutons
10
with Argentinean shrimps
16
with sautéed chicken breast
15

French dressing or
Raspberry balsamico dressing

Prosciutto ham and alpine cheese sandwich
16

North Sea crabs | dill oil
15

sautéed porcini mushrooms | glazed apricots | parmesan foam
23

Black Tiger shrimp | mussel | tomatoe | parsley
24

basil pesto
or
fruity and spicy tomato sugo
13

noble fish | mussels | shrimp
Sauce Rouille | herb baguette

starter 19
main course 28

cream of curried cauliflower | pumpkin chips | Beurre-blanc with caper and lime
32

young leaf spinach | pepper sauce
38

cheese “Spätzle“ | fried onions | salad
28

parsley potatoes
cucumber-sour cream salad | cranberrys
28

braised Short Rib | grilled prime rib | bouillon root vegetables | Pesto of butterhead lettuce and lovage
39

Pommery mustard | chives | sautéed chanterelles | caramelized pine nuts | vealjus
37

Rosemary potatoes
Creamy mashed potatoes
French fries
“Spätzle”
Braised ratatouille
Sautéed spinach
Fettuccine


5 per side dish

tarragon and lime sorbet
14

basil | limoncello foam
16

yeast icecream | vanilla chantilly cream
15

Lightly cured Polar Sea trout | variation of pumpkin | lamb´s lettuce | creme of chickpea and pumpkin seed oil | Williams pear mostarda

***

Paillard saddle of veal | Pommery mustard | chives | sautéed chanterelles | caramelized pine nuts l vealjus

***

Mille feuille of lemon and raspberry | basil | limoncello foam


61

Matching wine – pairing
39

Warm tart of Brittany Tomatoes | buffalo ricotta | marinated herbs | Sauce Pistou

***

Creamy risotto of radicchio | sautéed porcini mushrooms | glazed apricots parmesan foam

***

Cooled soup of Valrhona chocolate | tarragon and lime sorbet


51

Matching wine – pairing
39