Dinner

Last Update: December 9. 2019


Starter

Home-marinated salmon
with star anise,
honey-dill-mustard-sauce,
fennel rösti
& small salad
11.50

Tuna tempura
wrapped in nori-leaf
with wasabi cream
& radish-radicchio salad
13.50

Warm
nutmeg pumpkin flan
with saffron
& mussel ragout
9.50

*Cauliflower mousse
with baked anchovies
& trevisano salad
in balsamic vivaigrette
9,50

Beef carpaccio
in chive vinaigrette
with preserved wild mushrooms
& straw potatoes
13.50

Roasted pork belly
with apple chutney,
fermented white cabbage
& sesame cream
11.50

Fine ragout
of piglet´s heart & lights
with deep-fried lovage
& small bread dumpling
12.50

Oak leaf salad
in horseradish-apple dressing
with baked beetroot
8.50

Soup

Sauerkraut soup
with marjoram, croûtons
& bacon
9.50

Hamburg eel soup
with semolina dumplings,
dried plums & smoked eel
11.50

Main Course

Roasted skate wing
in caper-lemon butter
with saffron fennel
& pommes carrées
19.50

Steamed roulade
of char & leek
on green spelt risotto
with beetroot
& dill
19.00

Grilled redfish fillet
with onion-lime relish,
swede in dashi stock
& mashed sweet potatoes
21.00

Gratinated lamb hock
with mustard & herbs
served with white beans
& roasted potatoes
19.50

Crisp roast
of suckling pig
in honey-caraway gravy
with roasted jerusalem artichoke,
apple & bread souffle
21.50

Pink fried duck breast
in pepper cream sauce
with red cabbage
& pommes macaire
26.00

*Truffled
quinoa casserole
with vegetable chips
& creamy beech mushrooms
16.50

Dessert

Caramelised
semolina strudel
with walnuts
& red wine plums
10.50

Curd cheese-orange mousse
with italian carnival pastry
& poached pear
9,50

Chocolate malheur
with creme fraiche
& sugared cranberries
10.50

Semifreddo
of cinnemon & marzipan
with homemade rumpot fruits
10.50

Cheese

Raw milk cheeses
with fig mustard
& fruit bread
12.50

 

*Vegetarian dishes