Menu

Scallop Carpaccio
with sour cream, Imperial caviar and lemon marinade
or
Alsatian Foie Gras
rhubarb, sweet wine ice-cream, crème fraiche, brioche

* * *

Grilled Apricot Asparagus
with stuffed morels, hazelnut, puff pastry

* * *

Loup de mer Pan-Fried on the skin
braised pointed peppers, marjoram oil, fennel mousseline,
Bouillabaisse fumé

* * *

Breton Lobster
à la Romanoff

* * *

Saddle of Maibock Confited in Elderflower Oil
white turnip, mangold, ragout, sauce riche

or

Quail Cutlet
truffle risotto, asparagus, light pepper sauce

* * *

Strawberry Dome
pistachio, cream, pink pepper, coconut ice-cream

* * *

Cheese Selection
pain noir and chutneys


7 course menu 170
6 course menu without cheese 160
5 course menu without cheese and lobster 135
4 course menu without cheese, lobster and loup de mer 120

Appetizers

Scallop Carpaccio 38 sour cream, Imperial caviar and lemon marinade

Alsatian Foie Gras 38
rhubarb, sweet wine ice cream, crème fraîche, brioche

Grilled Apricot Asparagus 26
with stuffed morels, hazelnut, puff pastry

Loup de mer Pan-Fried on the Skin 42
braised pointed peppers, marjoram oil, fennel mousseline,
Bouillabaisse fumé

Breton Lobster 46
à la Romanoff


Main Courses

Saddle of Maibock in Elderflower Oil Confit 62
white turnip, mangold, ragout, sauce riche

Quail Cutlet 62
truffle risotto, asparagus, light pepper sauce

Saumagen “Schwarzer Hahn” 39
foie gras, truffle, beetroot, pea mousseline,
light pepper sauce


Dessert & Cheese

Pfälzer Strawberry Dome 26
pistachio, cream, pink pepper, coconut ice-cream

Cheese Selection 25
pain noir and chutneys


Coffee from Roaster Badura -Deidesheim-

Café Liégeois -Iced Coffee Specialty- 13
Sabayon with Cold brew Ethiopia Yirgacheffe Arabica
and white chocolate ice cream. Fruity like a Sauvignon
tangy like a Riesling, sweet like a late vintage.

Espresso -India Monsooned Malabar- 6
Monsooning is a special ripening method and takes up to four months. The coffee cherries are spread out in thin layers in open warehouses to dry and are exposed to the rain-damp and warm monsoon winds. The “raw” beans swell on slowly, change in color to a light yellow and develop a unique, intense taste: Nutmeg, tropical wood, walnut and plain chocolate. They are particularly low on acidity, which makes them mild and easy to digest.

Cup of coffee -Honduras Pache- 6
directly traded arabica, wonderfully balanced,
medium-bodied, hints of stone fruit


Our Partners

Weinessiggut Doktorenhof vinegars
Walter Mühle, Böhl-Iggelheim wheatgrass, flower
Affineur Hofmann, Bad Tölz cheese
Peter Kapp, Edingen-Neckarhausen bread specialties
Guido Kohler, St. Ingbert truffle
Senf emol, Bad Dürkheim mustard
Siggi Ochsenschläger, Wattenheim vegetables, potatoes, poultry
Kaffeerösterei Badura, Deidesheim coffee