freshly sliced Ibérico ham with grilled garlic bread

pea velouté with smoked eel from Stechlinsee, ricotta gnocchi with mint and croûtons

with poached organic egg and truffle hollandaise

with braised fennel, Taggiasca olives, tomato concassée
and basil beurre blanc

with shiitake and shimeji mushrooms, rocket, parmesan,
and freshly grated summer truffles from Abruzzo

with thyme and rosemary, aïoli and lemon

Spéciale – Marennes, France

half dozen   30
dozen   56

marinated foie gras with apricot chutney,
gewuerztraminer jelly and toasted brioche

whole lettuce head with radish, garden cress and house dressing

hand cut beef tartare with capers, egg yolk and Melba toast

grilled on a skewer, lemon and curry mayonnaise

catch of the day fish stew with saffron,
mussels and shrimp, rouille and croûtons

mussels à la Marinière with white wine

and homemade French fries

petite   18

grande   27

German Red Pied Cattle, 220 g

– Rossini with roasted foie gras, add 10

German Red Pied Cattle, 300 g

German Red Pied Cattle

500 g    85

1000 g    170

Kindly note that the preparation time is approximately 45 min.

young peas with lettuce and pancetta

with chili, almonds and lemon

haricots coco and runner beans with savory

with shallots, basil, red wine vinegar

green and white

with Cognac and green pepper

with sour cherry sorbet and dark chocolate shavings

caramelized filo pastry with strawberries and rhubarb,

pistachio mousseline and buttermilk sorbet

dark grand cru chocolate with coffee whisky foam

with raspberries

with mostarda, grapes and fig walnut bread

3 pieces   19

5 pieces   28