Sauerkraut terrine to the «  foie gras » , spring bouquet 13.-

Presslopf of quail roasted to the scents of ginger and vanilla           13.-

Hot Munster  with caraway on his potatoes                                    11.-

Salmon tartare with copers,  provencal coulis of tomatoes                13.-

Croustillant of Dublin lay prawns, tartar of vegetables with basil 15.-

The raviolis of frogs’legs and his green juice of season                       15.-

Roast filet of Pike perch with his Sauerkraut with juniper              15.-

Roast fillets of bass, emulsion creamed with coconut milk               15.-

Roast lamb with fresh thyme sauce from Wangenbourg                    15.-

Breast of duck, billberry caviar, sauce of spiced gingerbrad               16.-

Chicken in Riesling and his butter noodles                                       13.-

Best neck of veal and his « croquant » of chanterelle, wasabi sauce 15.-

Duo of pear, spice aroma of hot wine in aspic and mousse      8.-

Ice cream Kougelhopf with Gewurztraminer 8.-

Chocolate tartlet and her heart melting with one violet ice      9.-

“Dampfnudeln” of  yellow plum and his juice                          9.-

The « crème brulée »of season                                                  6.-

The season pie                                                   6.-