Dinner

Last Update: August 19. 2019


Starter

Ceviche
of antarctic sea trout
with pink pepper
& pickled cucumbers
with elderflower
11.50

Smoked gurnard fillet
with parsley pesto
& holstein potato salad
11.50

Fried calamari
with spicy coriander pesto
& red paprika hummus
13.50

*Catherine`s goat cheese,
fried with melissa & zucchini
served on tomato salad,
balsamic reduktion
11.50

Parma ham mousse
with pepper cracker,
marinated green asparagus
& basil
9.50

Homemade
fried spicy black sausage
apple chutney
& kohlrabi-kimchi
11.00

Small calf tongue ragout
with deep fried parsley
& puff pastry patty
11.50

Caesar salad,
romaine salad in parmesan dressing
with baked anchovies
& garlic croutons
8.50

Soup

Creamy corn soup
with chorizo, rosemary
& chili-popcorn
9.00

Vietnamese noodle soup
with rice noodles,
sprouts, coriander
& prawn dumplings
9.50

Main Course

Fried plaice fillet
filled with mushroom duxelles
served with beetroot vegetable
& dill potatoes
18.50

Fried grey mullet fillet
with spicy melon relish
served on pearl barley risotto
with peppers & chorizo
21.50

Grilled redfish fillet
with paprika-chili pesto,
fried lettuce
& pommes carrées
21.00

Baked lamb fillets
with basil pesto
in brick dough
served with ratatouille
& deep fried caper berries
23.50

Königsberg meatballs
in caper-chervil sauce
with chanterelles, chard
& jacket potatoes
18.00

Prime boiled ox shoulder
in horseradish sauce
with young beets
& bernese Rösti
18.00

*Gratinated
goat cheese crespelle
with deep-fried rocket
& confit yellow tomatoes
16.50

Dessert

Warm cherry clafoutis
with sour cream
& licorice ice cream
11.50

Passion fruit-yoghurt mousse
with raspberrie
& crispy pastry
11.00

Chocolate brownie
with sea salt, milk caramel
& fruit sorbet
11.50

Prince pückler semifreddo
with pistachio cream
& poached peach
11.50

Cheese

Raw milk cheeses
with fig mustard
& apricot-nut bread
12.50

 

*Vegetarian dishes