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 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.–