Menu I
Marinated fjord trout
Buttermilk broth | parsley oil | chili | pointed cabbage salad
Pink roasted breast of the Barbary duck
Orange jus | red cabbage | chestnuts | potato dumpling
Tonka bean mousse
Dark chocolate sorbet | Quince | Pomegranate
€70
Menu II
Lamb's lettuce
Walnut dressing | sprouts | pickled radishes | pumpkin | roasted cedar nuts
Potato-rosemary soufflé
Porcini mushrooms in thyme cream | smoked leek | Belper tuber
Valrhona dark chocolate cake
With liquid core | raspberry sorbet | cinnamon parfait
€59
Menu III
Lobster cappuccino
Pink roasted saddle of venison
Brussels sprout leaves | cranberries | Burgundy venison jus | hand-scraped spaetzle
Dessert variation
Nougat mousse | mango parfait | poppy seed muffin | whipped walnut canache | cherry sorbet
€75
Menu IV
Consommé of country chicken
Beech mushrooms | semolina dumplings | ox cheek ravioli
Fillet of white halibut
Höribülle (onion) crust | Riesling sauce | Alsatian cream sauerkraut | grapes | mashed potatoes
Speculoos crème brûlée
Vanilla ice cream | Dwarf orange
€69
Menu V
Lamb's lettuce
Walnut dressing | sprouts | pickled radishes | pumpkin | roasted cedar nuts
Pink roasted fillet of pasture-fed beef
Truffle jus | two kinds of celeriac | potato and rosemary soufflé
Speculoos crème brûlée
Vanilla ice cream | Dwarf orange
€75