Starters

BEEF / TROUT OF « ‘T SMALLERT »
fine steak tartare of beef – slowly cooked trout – cream of black onion
pickled maitake mushroom– torched green beans
foam of coconut and lime – bouillon of onion
€ 31,00

SEA BASS
sea bass tartare – seared sea bass – radish varieties
spring onion cream – dashi stock – mango – Vietnamese dressing
€ 32,00

RED CABBAGE / TULIP
fennel mousse – pickled tulip bulb – red cabbage salad - crisp from hemp seeds
dressing from fermented red cabbage
€ 28,00

 

WARM INTERMEDIATES

 

SWEETBREAD / CRAB
glazed veal sweetbread – lukewarm salad of North Sea crab - pumpkin flan
sage oil – crispy sourdough - foam of miso – winter truffle
€ 40,00

COQUILLE
two preparations of scallop – marinated kohlrabi – mini carrots
citrus gel – crispy filo – foamy baharat sauce
€ 38,00

POTATO / BELPER KNOLLE
stuffed La Ratte potato – huacatay cream – macadamia nut cream
black radish – hollandaise from beurre noisette – grated Belper Knolle
€ 28,00

 

Vegetarian main courses

 

ZUCCHINI / SEREH
zucchini baked on pits and seeds – cream of mushroom – broccoli
basil oil – mushroom fritter – foamy lemongrass sauce
€ 38,00

JERUSALEM ARTICHOKE / MORILLE
open raviolo with Stroese Dame – roasted Jerusalem artichoke - cream of fried onion
winter truffle - fried morel - pickled onion – soubise sauce
€ 38,00
 

Fish main courses

NORTH SEA TURBOT
pan fried fillet of turbot – compote of lentils – cream of macadamia nut
fried onion cream – salty vegetables – beurre blanc with saffron
€ 48,00

WEEVER FISH
fried weever – candied squid – chervil root – zucchini
chervil cream – aged aceto balsamic vinegar - Parmesan cheese broth
€ 45,00

Meat main courses

DEER
rosé roasted deer loin – mini croquette from deer stew - pointed cabbage
trompettes de la mort – hazelnut
hollandaise with pink pepper – deer gravy with chamomile
€ 52,00

ANJOU PIGEON
Anjou pigeon roasted on carcass – leg stew – mushroom duxelles
beetroot - blueberry compote - hazelnut cream
own gravy with shiso purple
€ 50,00 

 

Desserts

PUMPKIN/CHOCOLATE
pumpkin cremeux – caramel mousse - dark chocolate cream - pickled lemon
lemon mousse meringue – nutmeg ice cream
€ 24,00

APPLE
cinnamon mousse – compote of apple – oat crumble
white chocolate cream - basil – Swiss chard sorbet - Calvados
€ 25,00

PEAR / PORCINI MUSHROOM
pear mousse – pear compote – pine powder
white chocolate brittle – parfait from pine – meringue from porcini mushroom
chocolate crumble – porcini mushroom ice cream
€ 25,00

CHEESE
assortment of European cheeses – pear syrup
crisp of raisin bread - croissant with maple syrup
€ 27,00