APERITIF

RASPBERRY, EARL GREY

CRISP BREAD, BEETROOT, LEEK

CARDY - BRUSCHETTA & PEPERONCINI

MACKEREL, KOHLRABI & ASPARAGUS “SWEET/SOUR”

“VEGETABLE KRUPUK” & CUCUMBERFOAM

GOAT CHEESE, TAPIOCA & CRESS

TERROIR VEGETABLES

GREEN TOMATOES - PICKLED 2012

Couscous Jam with green Vegetables, Sweet Potato, & Tarragon Oil

CARROTS, BLACK RADISH & WOOD GARLIC Jam & Lemon

SOUR LENTILS & BLACK SALSIFY

Parsnips, Cabbage & Bouillon of Vegetables

RAPINI & KOHLRABI

Stock of dried Mushrooms & Strawberry “Rügen”

“A PLATE OF SPINACH”

Egg Yolk, Crispy Potatoes, dried Basil Seed

* EGG PLANT, SMOKED PEAS CREAM & LIME Winter Herbs, Coriander & Jus of Chives

ASPARAGUS, BEANS & CELERY

Candies Lemon, Sedum, Red Turnips Stock & “Charcoal”

CREPES SUZETTE 013 & SALLOW THORN

Orange Nougat & Meringue

8 course vegetables menu 160 euro 7 course without * 135 euro

105 / 90 euro including complementing beverages to food

MENÛ WITH VEGETABLES, FISH & MEAT

CODFISH “GRAVED STYLE”

Horseradish, Black Salsify, Honey & Mustard

GAZPACHO VERDE

Radishes, Sedum, Broad Beans & Smoked Egg

RAINBOW TROUT, CAVIAR & ASPARAGUS

Lemon, Parsley & Almonds

PIKE - PERCH, CHIVES & ONIONS

Ravioli of “Schäufele”

FRICASSEE OF MIERAL POULTRY

Green Asparagus, Turnips & Spinach

LAMB, GOATSBEARD & CARROTS

Dried Leaf of Herbs & Shallots Jus

* RED PEPPER, RASPBERRY & ANGELICA Candied Olives & Oranges

RHUBARB, CRISPY OF PISTACHIO & ALMONDS

“Streusel” of Milk & Elderberry - Meringue

8 course 180 euro 7 course without * 165 euro

105 / 90 euro including complementing beverages to food

FINAL

MACARON OF OLIVES

COFFEE & ANISE

FROZEN GINGER, LIME & BASIL

„BERLINER PFANNKUCHEN“

“ POPPY SEED MARSHMALLOW TREATS”

Berlin, Spring 2013

Michael Hoffmann Chef & Gardener