Amuse Bouche

Fillet of venison tartare,
walnut, apple, crème fraîche

Menu

Alsatian Foie Gras
rosemary profiterol, fig, foie gras ice cream

or

Mussel³
scallop, gooseneck barnacle, bouchot, fennel, saffron

* * *

Black Salsify
rose hip, hazelnut ravioli, lamb's lettuce cream, red cabbage foam

* * *

Pollack “Ikejime“
muscat pumpkin, lemongrass, ginger crumble

* * *

Pheasant “Albufera“
white Alba truffle, parsley root, grape

* * *

Veal³
-Fillet, Knuckle, Sweetbread-
young kohlrabi, potato cannelloni, Périgueux sauce

or

Crépinette of Young Venison
port wine celery, chestnut, Brussels sprouts, sauce riche

* * *

Baba au Rhum
almonds, sour cream ice cream, pear, blackberry

* * *

Cheese Selection
pain noir and chutney


7 course menu 190
6 course menu without cheese 180
5 course menu without cheese and pheasant 160
4 course menu without cheese, pheasant and pollack 145


Appetizers

Alsatian Foie Gras 45
rosemary profiterol, fig, foie gras ice cream

Mussel³ 45
scallop, gooseneck barnacle, bouchot, fennel, saffron

Black Salsify 28
rose hip, hazelnut ravioli, Lamb's lettuce cream, red cabbage foam

Pollack “Ikejime“ 45
muscat pumpkin, lemongrass, ginger crumble

Pheasant “Albufera“ 48
white Alba truffle, parsley root, grape


Main Courses

Veal³ 60
-Fillet, Knuckle, Sweetbread-
young kohlrabi, potato cannelloni, Périgueux sauce

Crépinette of Young Venison 60
port wine celery, chestnut, brussels sprouts, sauce riche

“Saumagen” Schwarzer Hahn 32 / 48
truffle, foie gras, pea cream, light pepper sauce


Dessert & Cheese

Baba au Rhum 28
almonds, sour creme ice cream, pear, blackberry

Cheese Selection 28
pain noir 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