Menu

Lukewarm carpaccio of Label Rouge salmon
white Alba truffle, pear, kohlrabi, peas

or

Foie Gras
Chestnut profiterole, marinated vineyard peach, Quatre Épices

* * *

Black salsify glazed with rose hip
hazelnut ravioli, lams lettuce puree, red cabbage foam

?

Pollack Ike Jime
pumpkin-lemongras nage, Timut-pepper, ginger crumble

* * *

Breton lobster
à la Romanoff

* * *

Saddle of fawn from a flavoured brew
wild mushrooms, chervil root, cauliflower, fig

or

Knuckle of veal braised in cider
persil root, apple, coarse mustard, pancake dumpling

* * *

Exotic Dream
pineapple, passion fruit, banana

* * *

Cheese Selection
Pain Noir and chutneys


7 course menu 155
6 course menu without cheese 142
5 course menu without cheese and lobster 120
4 course menu without cheese, lobster and pollock 109

Starters

Lukewarm carpaccio of Lable Rouge salmon 38
white Alba truffle, pear, kohlrabi, peas

Foie Gras 34
Chestnut profiterol, marinated vineyard peach, Quatre Épices

Oriental Autumn vegetables 19
pumpkin, artischoke, red onoin, baked goat cheese


Entremets

Black salsify glazed with rose hip 24
hazelnut ravioli, lams lettuce puree, red cabbage foam
for Palatinate fan with homemade fried blood saussage +5

Breton lobster 37
à la Romanoff


Heimatliebe

Saumagen with truffle and Foie Gras 30
Champagne creamy cabbage, potato mousseline, truffle jus


Maine courses

Pollack Ike Jime 35/55
pumpkin-lemongras nage, Timut-pepper, ginger crumble

Knuckle of veal braised in cider 49
persil root, apple, coarse mustard, pancake dumpling

Saddle of fawn from a flavoured brew 54
wild mushrooms, chervil root, cauliflower, fig

Luma veal chop - for 2 Persons p. Pers. 49
- grilled over charcoal -
pisachos, beans, potato cannelloni, Sauce Tajine

Cutlet of atlantik turbot - for 2 Persons p. Pers. 74
- fried in salty butter -
spinach with Alba truffle, artischoke risotto, Vermouth sauce


Dessert & Cheese

Exotic Dream 21
pineapple, passion fruit, banana

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

Cheese Selection 21
Pain Noir and chutneys



Coffee from the Coffee Roaster Badura -Deidesheim-

Café Liégeois -Iced coffee specialty- 9
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
LUMA D.A.C. (Dry Aging Company) Veal
Jürgen David, Worms dry aged beef
Affineur Hofmann, Bad Tölz cheese
Peter Kapp, Edingen-Neckarhausen bread specialities
Guido Kohler, St. Ingbert truffles
Senf emol, Bad Dürkheim mustard
Beschers Markthalle, Bad Dürkheim vegetables
Siggi Ochsenschläger, Wattenheim vegetables, potatoes poultry
Kaffeerösterei Badura, Deidesheim coffee