MENU
ENTRÉES & SALADES
OYSTERS HK46 each [ 7 ]
Premium rock oysters from the Oosterschelde size 2 served with shallot vinaigrette and lemon
Optional:
- one oyster with 1 glass of champagne [ 27 ]
- 3 pcs. Oysters [ 20 ]
- 6 pcs. oysters [ 39 ]
CONSOMMÉ [ 18 ]
Clear beef broth with truffle semolina dumplings and glazed vegetables
WILD HERB SALAD [ 21 ]
Wild herb salad in French dressing with marinated green asparagus, fresh strawberries and green pepper
WILD MUSHROOM & TRUFFLE [ 23 ]
Wild mushroom tartare with truffle mascarpone cream, potato espuma, potato profiterole and freshly sliced truffle
BEEF TARTARE ‘GRANDE ÉTOILE’ [ 26 ]
Marinated beef tartare with piquillo peppers, capers, mustard, sous vide egg yolk and kataifi nest
Optionally with French fries with Grana Padano DOP and truffle mayonnaise [ 34 ]
CONFIT DE CANARD [ 26 ]
Duck confit with orange gel, fennel orange salad and roasted pine nuts
BURRATA [ 26 ]
from Büffelhof Kragemann in Bocholt with Serrano ham, basil pesto and freshly baked tomato focaccia
CEVICHE [ 26 ]
Raw sea bass fillet marinated in tiger's milk (not from the tiger) with fresh mango, chilli, pickled red onions and coriander
TERRE & MER
IBERICO COTELETTE [ 37 ]
Grilled Iberico chop with sauce relais, bacon and bean bundle and nut butter carrot cream
AILES DE RAIE [ 42 ]
Roasted skate wing with saffron lime sauce, baked parsley root and roasted cauliflower puree
LOUP DE MER [ 42 ]Seabass fillet roasted on the skin with sauce Bernaise, roasted green asparagus and Purée Parmentier
GULLET BREAST [ 37 ]
Stuffed guinea fowl breast with truffle sauce, truffle jus, risotto verde, glazed mangetout and freshly sliced truffleOX
BEEF BREAK [ 37 ]
Ox cheeks braised in port wine with roasted shallots and Purée Parmentier
PÂTE & CO.
TAGLIARINI WITH KING PRAWNS [ 41 ]
Fresh tagliarini in crustacean sauce with garlic chilli, sage and fried king prawns
RISOTTO VERDE [ 24 ]
-VEGAN POSSIBLE-
Creamy green risotto with herb and pea mat, mangetout, lemon gel and gratedGrana Padano DOP
TAGLIARINI WITH TRUFFLE [ 36 ]
Fresh tagliatelle in truffle butter with Grana Padano DOP and freshly shaved truffle
PAPPARDELLE WITH SLICED BEEF [ 38 ]
Fresh wide ribbon noodles in wild mushroom cream sauce with sliced beef
BOUCHERIE
ENTRECÔTE approx. 300g [ 56 ]
Juicy steak with fine marbling
RUMPSTEAK approx. 300g [ 49 ]
The flavoursome classic with the fat edge
FILET MIGNON approx. 200g [ 51 ]
The most tender piece of beef
FILET MIGNON approx. 300g [ 71 ]
The most tender piece of beef
CHATEAUBRIAND approx. 600g [ 140 ]
The most tender piece of beef for one to two people served carved
GARNITURES
SIDE SALAD [ 8 ]
Colourful baby leaf salad with house dressing
WILD HERB SALAD [ 12 ]
in French dressing with green asparagus, strawberries & green pepper
GREEN ASPARAGUS [ 12 ]
Roasted green asparagus spears with lemon and Grana Padano cheese
DOPHARICOTS VERTS [ 8 ]
Bacon and bean bundle with shallots and savoury
PURÉE PARMENTIER [ 8 ]
Mashed potatoes with nut butter and Grana Padano DOP
FRENCH FRIES [ 9 ]
With Grana Padano DOP and truffle mayonnaise
SAUCES
TRUFFLE JUS [ 4 ]
Strong gravy with truffle jus
SAUCE AU RELAIS [ 4 ]
Spicy herb sauce with mustard, capers and anchovies
BERNAISE SAUCE [ 5 ]
Warm whipped butter sauce with tarragon
EXTRAS
CHILLI HONEY LIME BUTTER [ 4 ]
Spicy butter with chilli, honey and lime
TRUFFLE WITH STEAK [ 14 ]
Truffle butter with freshly shaved truffle
SURF & TURF [ 26 ]
Two grilled king prawns
DESSERTS
CRÊPE SUZETTE - PREPARED AT THE TABLE [ 17 ]
Flambéed crêpe with orange juice, orange fillets, Grand Manier, Carlos Brandy and vanilla ice cream
Limited availability - please ask our service staff
HOLUNDER & CRÉMANT [ 14 ]
Elderberry sorbet topped with Crémant de Loire
BASQUE CHEESECAKE [ 17 ]
Basque cheesecake with caramel pecan ice cream
ERBEER RHABARBER PAVLOVA [ 19 ]
Pavlova with rhubarb compote, crème anglaise, fresh strawberries and strawberry rhubarb sorbet
CHEESE VARIATION [ 21 ]
Selection of cheeses with fig mustard, grapes, nuts and fruit bread
SORBETS & ICE CREAMS PER SCOOP [ 5 ]
Various homemade sorbets and ice creams, please ask our service staff
Please note that some of our homemade sorbets & ice creams contain alcohol
Spring menu
WILD MUSHROOM & TRUFFLE
Wild mushroom tartare with truffle mascarpone cream, potato espuma, potato profiterole and freshly sliced winter truffle
WINE RECOMMENDATION
2023 SAUVIGNON BLANC FUMÉ - JÜLG
Jülg Winery (Palatinate)
VENISON SADDLE STEAK
Grilled venison saddle steak with port wine jus, oven-baked turnips and parsnip puree
WINE RECOMMENDATION
2018 CHT. CISSAC CRU BOURGEOIS SUP.- HAUT MEDOC
Château Cissac winery (Haut Medoc)
PROFITEROLES
Cream puffs filled with tonka bean cream and orange caramel sauce
WINE RECOMMENDATION
2020 RED ROSES BEERENAUSLESE - KRACHER
Winery Kracher (Burgenland)
3 COURSE MENU [ 73 ]
with matching wine accompaniment [ +36 ]
Alle Preis verstehen sich inklusive MwSt. und in €