Amuse bouche
mustard ice cream, red cabbage foam, pear

Menu

Bavarian Prawn and Imperial Caviar
razor clam vinaigrette, watercress, fennel
or
Alsatian Foie gras
cabbage turnip, apple, Perigord truffle vinaigrette, brioche
* * *
Ravioli with Piedmontese Hazelnuts
Palatinate asparagus, apricot foam, onsen egg yolk
* * *
Atlantic Stingray
coconut lentils, papaya, lime foam
* * *
Baked Sweetbread
chickpea cream, peanut-caper butter, parsley foam
* * *
Mosaic of Veal and Beef Fillet
celeriac, pea mousseline, pointed morel sauce
or
Müritz milk lamb
Macaroni chatreuse, stuffed navette, wild garlic, artichoke, salt-lemon jus
* * *
Almond blossom and rhubarb
ivory chocolate, vanilla, yogurt
* * *
Cheese Selection
walnut bread and chutney

7 course menu 198
6 course menu without cheese 185
5 course menu without sweetbread and cheese 168
4 course menu without cheese, stingray and sweetbread 155

Starters

Alsatian Foie gras 50
cabbage turnip, apple, Périgord truffle vinaigrette, brioche

Bavarian Prawn and Imperial Caviar 50
razor clam vinaigrette, watercress, fennel

Ravioli with Piedmontese Hazelnuts 28
Palatinate asparagus, apricot foam, onsen egg yolk

Baked Sweetbread 50
chickpea cream, peanut caper butter, parsley foam

Atlantic Stingray 50 / 70
coconut lentils, papaya, lime foam

Main Courses

Mosaic of Veal and Beef Fillet 70
Celeriac, pea mousseline, pointed morel sauce

Müritz milk lamb 70
Macaroni chatreuse, stuffed navette, wild garlic, artichoke, salt-lemon jus

“Saumagen” Schwarzer Hahn 38 / 50
truffle, foie gras, pea cream, light pepper sauce

Dessert & Cheese

Almond blossom and rhubarb 28
ivory chocolate, vanilla, yogurt

Cheese Selection 28
walnut bread and chutney

Coffee from the Manufactory
"Röstwerk Pfalz" from Deidesheim

Café Liégeois -Iced Coffee Specialty- 16
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