Starters

Halibut tartar and cucumber salsa

with scampi on saffron cream

and tarragon emulsion Euro 23

Fried foie gras

and smoked breast of Barbarie duck

with port figs and oranges Euro 28

Raw marinated filet of Angus beef

with asparagus salad and truffles Euro 24

Soups and Entrees

Consommé of guinea fowl

with vegetable pearls

and herbal “Flädle” Euro 14

Asparagus cream soup

with Balik salmon and quail egg Euro 13

Marinated half lobster

with duo of asparagus

and Arctic char caviar Euro 26

Fish Dishes

Roasted ray fish on leaf spinach Euro 38

with tomato gnocchi and capers

For 2 persons filleted at the table

Loup de mer in salt crust

with la Ratte potatoes

and creamy pointed cabbage Euro 88

Meat Dishes

US Entrecôte with red wine shallot jus

sugar-snap peas, Vichy carrots

and celery cream Euro 38

Saddle and knuckle of lamb, spring leek

and broad-leaved wild garlic cookies Euro 35

German asparagus spears

with sauce hollandaise or melted butter

and new potatoes Euro 22

With a choice of: - Selection of ham Euro 10

- Filet of salmon Euro 11

- “Wiener Schnitzel” Euro 12

- Filet of veal Euro 13

- Filet of turbot Euro 14

Cheese

Baked Camembert

with cranberry chutney Euro 13

Selection of French raw milk cheese

with a variety of chutneys Euro 12

Dessert

Interpretation of rhubarb Tarte Tatin

With semolina mousse and raspberry sorbet Euro 11

Parfait of green tea

With pine nuts brittle and

ragout of strawberries and

canache of Maralumi dark chocolate Euro 13

Dumplings of curd cheese

with sorbet and jelly of white peach

and thyme Euro 12

Chocolate almond tartlet

with whisky-cream mousse and caramel

with stewed figs and mascarpone ice cream Euro 13

Crème Brûlée

with rhubarb chutney and strawberry sorbet Euro 14