Mains
Fried white asparagus with chickpeas, ramson, green pea purée and deep-fried green cabbage
295.–
Shellfish and saffron risotto with tomato, garlic, artichoke and deep-fried turbot
355.–
Dill cured salmon with mustard crème, cucumber, apple and rye bread
285.–
Butter fried pikeperch with spring onions, cockles, trout roe and white wine sauce
375.–
Seared salmon schnitzel Aurora with poached egg, asparagus, nettles and sauce hollandaise
355.–
Fried duck breast with seared duck liver, celeriac puré, raisin and capers emulsion, Brussel sprouts plus deep-fried flower sprouts with raw grated duck liver
375.–
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.–
Pan fried fillet of deer with cream cooked savoy cabbage, pancetta, caramel fried beet roots flavored with Sichuan pepper and rissolée potatoes
495.–
Diced tenderloin, potatoes, onion, horseradish and egg yolk
395.–