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.-