Sauerkraut terrine to the «  foie gras » , spring bouquet                        16.-

Presslopf of quail roasted to the scents of ginger and vanilla                  16.-

Hot Munster  with caraway on his potatoes                                        14.-

Salmon tartare with copers,  provencal coulis of tomatoes                      16.-

 

Croustillant of Dublin lay prawns, tartar of vegetables with basil          19.-

The raviolis of frogs’legs and his green juice of season                          18.-

Roast filet of Pike perch with his Sauerkraut with juniper                   20.-

Roast fillets of bass, emulsion creamed with coconut milk                     20.-

 

Roast lamb with fresh thyme sauce from Wangenbourg                          21.-

Breast of duck, billberry caviar, sauce of spiced gingerbrad                   21.-

Chicken in Riesling and his butter noodles                                          18.-

Best neck of veal and his « croquant » of chanterelle, wasabi sauce          21.-

 

 

Duo of pear, spice aroma of hot wine in aspic and mousse                       9.-

Ice cream Kougelhopf with Gewurztraminer                                        9.-

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

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

The « crème brulée »of season                                                            8.-

The season pie                                                                                6.-