Menu

St. James’s Scallop
maple syrup, lime, pea, cashew nut
or
Alsatian Foie Gras
red peach, mole, brioche, rosé ice cream
* * *

White Alba Truffle
black salsify, orange, parsley, risotto
* * *

Atlantic Turbot
timut pepper, ginger crumble, pumpkin-lemongrass nage
* * *

Breton Lobster
à la Romanoff
* * *

Venison Pepper Steak
spiced pineapple, almond lime biscuit, rum sauce

or

Poulet de Bresse
Jerusalem artichokes, celeriac, Burgundy truffle, sauce riche
* * *

Black Jack
grand cru Valrhona chocolate, wild cherry sorbet
* * *

Cheese Selection
pain noir and chutneys


7 course menu 164
6 course menu without cheese 149
5 course menu without cheese and lobster 132
4 course menu without cheese, lobster and turbot 115

Appetizers

Alsatian Foie Gras 36
red peach, mole, brioche, rosé ice cream

St. James’s Scallop 36
maple syrup, lime, pea, cashew nut

White Alba Truffle 28
black salsify, orange, parsley, risotto

Atlantic Turbot 40
timut pepper, ginger crumble, pumpkin lemongrass nage

Breton Lobster 42
à la Romanoff


Main Courses

Poulet de Bresse 58
Jerusalem artichokes, celeriac, Burgundy truffle, sauce riche

Venison Pepper Steak 58
Sweetbreads, celeriac, peas, Burgundy truffle sauce

Saumagen “Schwarzer Hahn” 36
foie gras, truffle, cauliflower flan, mousseline, light pepper sauce

Turbot cutlet -for two- p. pers. 89
pan fried in salted butter, artichoke, fennel, risotto, saffron sauce

Fillet of Beef Wellington -for two- p. pers. 69
salted butter, puff pastry, duxelles forest mushroom,
toured garden vegetables, Burgundy truffle jus


Dessert & Cheese

Baba au Rhum 23
Valrhona chocolate sauce, berries, espresso ice cream

Black Jack 21
grand cru Valrhona chocolate, wild cherry sorbet

Amalfi Lemon Sorbet 15
whipped with champagne, fennel pollen

Cheese Selection 21
pain noir and chutneys


Coffee from Roaster Badura -Deidesheim-

Café Liégeois -Iced Coffee Specialty- 10
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- 4
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- 4
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 truffles
Senf emol, Bad Dürkheim mustard
Siggi Ochsenschläger, Wattenheim vegetables, potatoes poultry
Kaffeerösterei Badura, Deidesheim coffee