Menü Carl -Theodor

 

Natural Foie gras I Sea buckthorn I Hazelnut

Terrine of foie gras with sea buckthorn and hazelnut brioche

 

Butternut pumpkin I Buckwheat I Kalamansi

Pickled butternut squash and pumpkin flan with roasted buckwheat and kalamansi

 

Bavarian shrimp I Cauliflower I Quince I Tahiti Vanilla

Mildly stewed prawn on roasted cauliflower cream, quince chutney and crustacean vanilla fumé

Palatine deer I Beetroot I Black garlic I Almond milk I Chervil

Tataki of venison with marinated beetroot, garlic cream and foam by almond milk

 Sturgeon I Chard I Bergamot

Gently cooked sturgeon with its caviar, glazed chard, salt bergamot and fishbone jus

 

Mieral pigeon I  Red cabbage I Pearl onion I Potatol I Purple Curry

Pink roast pigeon breast and galantine with fermented cabbage stew and braised pearl onions, served with a pigeon ragout with potato espuma

 

Chees of raw milk by Affineur Waltmann

Cheese selection with homemade chutneys, pickled black nuts and fruit bread

 

Spreewald Butterbird Rum I  Granny Smith Apple  I Chestnut

Baba au rum with tonka bean, burnt flours and ragout of apple and chestnuts

 

Jerusalem artichokes I Valrhona Orelys I Kumquats I fermented mountain pepper

Creme Bruleé of Jerusalem artichokes with chocolate ice cream, pickled mini oranges and pepper chocolate cream

4 Gänge Menü                                                  95
5 Gänge Menü                                                  110
6 Gänge Menü                                                  125
7 Gänge Menü                                                  135
8 Gänge Menü                                                  145

Menu Liselotte

(Vegeterian)

Butternut pumpkin I Buckwheat I Kalamansi

Butternut squash and pumpkin flan with roasted buckwheat and kalamansi

 

Red cabbage I Black garlic I Almond milk

Beetroot tatar and sorbet with fermented garlic cream and foam by almond milk

 

Onion Tarte

Textures of onion on puff pastry with vegetable jus

 

Bean potpourri I Chickpea I Hungarian bell pepper I Sariette

Beans cassoulet with baked chickpea praline and braised pointed peppers

 

Chees of raw milk by Affineur Waltmann


Cheese selection with homemade chutneys, pickled black nuts and fruit bread

 

 Spreewald Butterbird Rum I Granny Smith Apple I Chestnut

Baba au rum with tonka bean, burnt flours, ragout of apple and chestnuts

 

Jerusalem artichokes I Valrhona Orelys I Kumquats I fermented mountain pepper

Créme Brûleé of Jerusalem artichokes with chocolate ice cream, pickled mini oranges and pepper chocolate cream

 

 

4 Course Menu                                                 85
5 Course Menu                                                 95
6 Course Menu                                                 110