Menu Karl -Theodor

 

Duck Liver Teerine & Smoked Eel

Pickled Cherries, Spruce Tips, Chocolate Brioche

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Bavarian Prawn

Unripe Blackberry, Pickled Elderberry. Herbal Cream

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Swabian Ravioli with Platianan Potatoes

Goatchees, Chantrelle

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Sweetbread and kidneys of Veal

Confit of Parsley Root, Cumin Caramel and Corn Beurre Blanc

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Pike Perch & Pork Belly

Sweet Heart Cabbage, Cipollini, Black Forrest Miso

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Back & Haunch of Summer Deer

Gooseberry Chutney, Tomato, Roasted Green Almonds, Reduced Deer Fond

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Mozzarella Bufala di Campana D.O.P.

Pickled Asparagus, Tarragon, Old Balsamic

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Raspberry Sorbet with Cheesecake

Fenugreek Seeds, Marinated Lettuce, Sweet Umami Brew

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Burned Flower Ice Cream

Wine Yard Peach, Lavender, Valrhona Chocolate

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

Menü Lieselotte

Vegetarian Menu

Radish & Nussloch Goat Cheese

Olive earth, old Balsamic, Fenugreek seeds

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Badisch Style Ravioli of Palatine Potatoes

Goat Cheese, Chanterelles, Mountain Herb

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Herb Risotto

Slow cooked egg, Pickled Beech Mushrooms

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New Potato

Egg Plant Tatar, Black Nut Pesto, Smoked Sour Cream

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Cheese Variations of Maitre Waltmann

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Burned Flour Ice Cream

Wine yard Peaches, Lavender, Valrhona Chocolate

4 Gänge Menü                                                      85
5 Gänge Menü                                                    100