Baked goat fresh cheese
salad of beet root and orange, seabuckthorn-marmelade
14
Our menu
Entree & soups
Slices of scottish salmon
mustard dill sauce, potato cake
15
Pureed onion soup
fried belly of pork, caraway creme fraiche
8
Cream soup of potatoes and horseradish
croutons
8
Vegetarian
Ricotta cheese and peas baked in pastry
creamy ragout of carrots and vanille, curry-oil
16
as starter
12
Fish
Sole in tomato-basil butter
spinach-risotto, caramelized tomatoes
29
as starter (fried fillets of sole)
19
Fillet of pike perch fried on skin
Riesling sauce, sautιed mushrooms, Grδwes
23
as starter
16
Meat
Braised cheeks of pork in mustard-beer sauce
sauteed cabbage, mashed rocket
18
Medium freid breast of duck with balsamic sauce
risotto of orange and ginger, Brussels sprout
23
Saddle of Argentinian beef with onions
Pinot Noir sauce, sour crout in cream, potatos
22
Fried saddle of beef
Bordelaise sauce, seasonal vegetables, potato gratin
22
Fried saddle and sweetbread of veal
sherry cream sauce, vegetables, truffled noodles
28
Dessert
Sherbet of the day
filled up with sparkling wine
7
Cupcake of poppy seed and cassis
mango ragout, white coffee ice-cream
10
Creme brulee
fruit salad, blackberry sorbet
9
Dessert medley "Clauss-Feist"
12
12
Truffle menue
Fresh truffles from the Perigord
Carpaccio of beef "Cipriani"
truffled Creme Fraiche, bread chips
18
Clear soup of veal
celery foam, truffle
10
celery foam, truffle
10
Stuffed breast of guinea fowl
sauce of black walnuts, braised vegetables, truffled cream-polenta
28
Frozen coconut-truffle
chocolate-sherbet, ragout of pinneapples and pommegranates
10
chocolate-sherbet, ragout of pinneapples and pommegranates
10
3-course-menu -soup, fish or meat, dessert-
49
4-course-menu -without starter-
55
5-course-menu
69
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