Dinner

Last Update: July 13. 2019


Starter

Salad of young herring,
chanterelles & raspberries
with chive sour cream
& potato straw
11.50

Fried pike-perch pieces
with basil pesto,
with white tomato mousse
& rocket salad
11.50

Grilled haddock fillet
in asian herb vinaigrette
served on fresh grated horseradish
with ginger
11.00

*Buffalo milk burrata
- for 2 persons -
with deep-fried basil
& tomato salad
14.50

*Chanterelle terrine
with pistachios
& kohlrabi-nectarine salad
9.50

Baked piglet brawn
with sauce tartare
& fermented white asparagus
11.50

Lamb liver-satimbocca
with balsamic lentils
& stewed cherry tomatoes
12.50

Lettuce
in kefir-pepper dressing
with croûtons, strawberries
& crispy pancetta bacon
9.50

Soup

*Cold
beetroot-yoghurt soup
with chopped farm egg,
chives & deep-fried caper berries
7.50

Mushroom essence
with egg custard, chanterelles
& pepper dumplings
9.00

Main Course

Grilled monkfish medallion
with potato-parmesan crust,
green asparagus
& saffron sauce
23.50

Whole roasted
lemon sole
in almond butter
with spinach salad
& summer truffle
21.50

Steamed catfish fillet
in passion fruit-chili-vinaigrette
served with potato mash
& saltwort
21.50

Spicy lamb curry
with poached apricots,
okras
& sweet potato fritters
21.00

Pink fried veal steak
with pine nut crust
braised red pepper
& roasted potatoes
26.50

Roasted
corn fed chicken breast
with melted taleggio,
parisian sugar pods
& herb-potato purée
19.50

*Spinach-ricotta malfatti
with sage butter
& stewed cherry tomato ragout
14.50

Dessert

Caramelised
blueberry muffin
with compote
& sour milk ice cream
9.50

Selection of sorbets
with grapefruit, pineapple
& strawberry
served with plum ragout
11.50

Creme brûlée
of dark chocolate
with chili caramel
& marinated berries
11.00

Semifreddo
of elderflower & sabayon
with almond pastry
& strawberry compote
12.00

Cheese

Raw milk cheeses
of farmyard backensholz:
Friesisch blue, husumer
& dike cheese
with fig mustard
& fruit bread
12.50

 

*Vegetarian dishes