Mains
Braised Jerusalem artichokes, common mushrooms, truffle, cress, walnuts and balsamico vinaigrette
295.–
Shellfish risotto with saffron and herbs; langoustine, scallop, red shrimp and blue mussels
355.–
Dill cured salmon with mustard crème, cucumber, apple and rye bread
285.–
Butter fried cod with deep-fried sweet breads, green pea purée and oyster-sauce beurre blanc
365.–
Steamed plaice with butter fried lobster, chared leek, lobster velouté and puff pastry
385.–
Fried duck breast with pumpkin purée, Brussels sprouts, chestnuts, bacon, cherries and red wine sauce with Sichuan pepper
365.–
Grilled ox heart with parsley root purée, fried parsley root, red wine sauce and rosen cabbage
325.–
Osso buco alla milanese; braised knuckle of veal, caponata, gremolata and saffron risotto
345.–
Panfried fillet of deer with pepper sauce, raggout of rissolée potatoes, morels, green cabbage and burritana onions
495.–
Diced tenderloin, potatoes, onion, horseradish and egg yolk
395.–