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Name Unit Price Amount
Pumpernickel with smoked salmon piece 4,00 ­
Tartar of young herring with apple salad piece 4,00 ­
Angus roast beef with sauce remoulade piece 4,00 ­
Cream cheese with cucumber piece 4,00 ­
Canteloupe melon with honey ham piece 4,00 ­
Brie cheese with candied walnuts piece 4,00 ­
Blini with keta-caviar piece 5,00 ­
Italian salami with olives piece 4,00 ­
Shrimps with quail egg piece 5,00 ­
Cold
Pork mince with horseradish foam and mustard ice cream piece 4,50 ­
Marinated char on salad of lentils and morel mushrooms piece 6,00 ­
Smoked organic veal with marinated cep mushrooms piece 5,00 ­
North German Ox-tail cannelloni with wild herb foam piece 4,50 ­
Lamb in jelly of pinot noir on walnut barley tartlet piece 5,00 ­
Confect of wild rocket and nutmeg pumpkin with organic CreMeer cheese piece 3,50 ­
Cheese roll with Gouda and pickles piece 3,50 ­
Warm
Marinated cheeks of young pork on local cabbage greens and sesame glace piece 4,50 ­
Mussels on warm carrot jelly with Riesling foam piece 4,00 ­
Potato and dried cod mash with monkfish medallions piece 6,00 ­
Truffled potato praline with liquorice jus piece 4,50 ­
Roast pork with Düsseldorf mustard, truffled potato foam and mousse of green beans piece 6,00 ­
Spinach foam with fried quail egg piece 3,50 ­
Braised beef in vinegar with raisin rice and baked praline of red cabbage piece 6,00 ­
Hash brown with tartar of char, sour cream and sugar beet molasses piece 5,00 ­
Cold
Smoked salmon with cream cheese on tomato confit piece 4,00 ­
Tartar of graved-lax with guacamole and caviar crème piece 4,00 ­
Oysters with vinaigrette of cucumbers and chilli piece 5,50 ­
Opera of duck liver with apple coriander confit piece 6,00 ­
Salad of smoked guinea fowl with braised artichokes piece 4,00 ­
Sesame Mille Feuille with Fourme D’Ambert and grape compote piece 3,50 ­
White beans with filled calamari piece 4,00 ­
Marinated Tataki of beef on mushroom and celery salad piece 5,50 ­
Caviar of char on fennel blini and vodka foam piece 5,00 ­
Tuna sautéed in cocoa on mango fennel salad piece 5,00 ­
Crostini of crayfish and mange tout piece 6,00 ­
Terrine of asparagus with truffle foam piece 4,50 ­
Sushi rolls with avocado and tuna piece 3,50 ­
Tofu with spring leek and grilled courgettes piece 3,50 ­
Goat cream cheese praline in hazelnut brittle piece 3,50 ­
Saffron crêpe lollipop with ham piece 4,00 ­
Crispy sachet with avocado lime mousse piece 3,50 ­
Goose liver lollipop with Sao-tome chocolate piece 5,50 ­
Tramezzini lollipop with olives and cream cheese piece 3,50 ­
Warm
Glazed breast of duck on saffron shallots piece 4,50 ­
Gratinated shrimp cake on pulpo and salad of broad beans piece 5,00 ­
Black rabbit with Lard and smoked tomato jus piece 5,00 ­
Roulade of sole on caper-bell pepper sauce piece 6,00 ­
Loin of veal in cep mushroom risotto and Banyul’s sauce piece 6,00 ­
Breast of quail with liquorice jus and creamy polenta piece 6,00 ­
Vegetable curry with guinea fowl skewer piece 4,50 ­
Sea bass on veal cheek and mushrooms with herb gnocchi’s piece 5,00 ­
King prawn sate with tomato and lemon oil pipette piece 4,50 ­
Baked king prawn with soya dip piece 4,50 ­
Sautéed scallop on confit of carrots piece 5,00 ­
Crispy praline of ox tail with Madeira piece 4,50 ­
Baked vegetable Samosa with curry dip piece 4,00 ­
Black pudding strudel with chutney of apple and mustard piece 4,00 ­
Chicken skewer „Yakitori“ with spring leek piece 4,00 ­
Baked mozzarella with truffled sour cream piece 3,00 ­
Grilled tofu wrapped in aubergine with sesame sauce piece 3,50 ­