Menu Karl -Theodor

 

French Duck Liver | Rhubarb | Whiskey Sour | Oxalis

Duck liver terrine mit Rhubarb jam, Whiskey Sour Pearls, Lardo and Oxalis

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Odenwald Trout | Garden Cucumber | Malossol Caviar | Frankfurt Herbs

Rollmops of trout on pickled cucumber, caviar, gently smoked sour cream and foamed Frankfurt green sauce

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Bavarian prawns | artichoke | Heidelberger Mustard | Leche de Tigre I Cilantro Cress

Prawn ceviche on artichoke flan with mustard cream and Leche de Tigre Beurre Blanc

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Schwetzinger Asparagus | Malt | Bérnaise | Ground Ivy

Braised asparagus with malt cream, sauce béarnaise and ground ivy

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River Pike Perch | Pork Belly | Sweetheart Cabbage | Cipollini | Black Forrest Miso

Gently cooked pike perch on marinated pork belly with grilled sweet heart cabbage, braised Cipollini onions

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Venison | Radicchio | Black Garlic | Amalfi Lemon

Venison on sautéed radicchio with Black garlic puree and Amalfi lemon
In Addition a ragout of haunch with potato and garlic espuma and wild Broccoli 

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Mimolette l Carrots l Macadamia

Mimolette with pickled carrots, carrot cake and nut powder

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France Sorel | Celery | Valrhona Ivoire | Medlar

France Sorel with burned celery mousse, whipped Ivoire Ganache and medlar Chutney

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Baba au Rum | Torrone | Mountain Pepperr | Pfälzer Strawberry

Baba au Rum with Torrone – Mountain Pepper Ice, Vanillecreame, marinated strawberrys and sauce

 

4 Course Menu                                                    95
5 Course Menu                                                     110
6 Course Menu                                                   125
7 Course Menu                                                   135

Menü Lieselotte

Vegetarian Menu

Radish I Goat Cheese I Olive I Aged Balsamic

Marinated radish with goat cheese panna cotta, olive harvest, aged balsamic and roasted fenugreek seeds

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Schwetzinger Asparagus I Malt I Béarnaise I Ground ivy

Braised asparagus served with malt crème, sauce Béarnaise and ground ivy

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Wild Garlic | Arroz Bomba | Organic Egg | Beeches Mushrooms

Wild garlic risotto and foam with wax egg and sundried beeches mushrooms

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New Potato | Egg Plant | Black Nut | Sour Crème

Tarte of new potatoes with eggplant tartar, black nut pesto, lightly smoked sour crème and vegetable

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Sorrel | Celery | Valrhona Ivoire I Medlar

Sorrel sorbet on burnt celery mousse, whipped ganache of chocolate and medlar chutney

4 Gänge Menü                                                      85
5 Gänge Menü                                                    100