MENÜ I
Cream soup of herbs with poached fish cubes, tomato jam and roasted croutons
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Pink roasted veal steak with red wine jus, wild mushrooms and cauliflower with herb tapenade
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Panna cotta with berry ragout and homemade vanilla ice cream
MENÜ II
Poulard cream soup with vegetables and small chicken dumplings
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Roasted pink beef steak with sauce bearnaise, broad beans and potato gratin
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Yogurt cream of lime with fresh fruit compote
MENÜ III
Corn salad with pine nut vinaigrette, roasted duck liver and apple compote
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Braised lamb shoulder gratinated with herbs, fennel vegetables and olive potato foam
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Lukewarm chocolate cake with orange compote
SPRING MENUS
SPRING MENU I
Salad with sun-ripened tomatoes, pickled artichokes, pesto and potato straw
*****
Braised veal cheek with white onion purée, glazed young carrots and gratin dauphinois
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White mocha creme brulee with strawberries and liquorice ice cream
SPRING MENU II
Lukewarm fillet of char on marinated sugar snap peas, with avocado cream, herb salad and foamed vinaigrette
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Velvet soup of spring herbs with chicken balls, small vegetables and roasted brioche
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Pink roasted husumer roast beef with red wine jus, wild mushrooms à la crème and broad beans
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Buttermilk mousse with marinated berries and basil sorbet
SPRING MENU III
Filet of yellow fin tuna in a pepper coat with coriander mayonnaise and glass noodle salad
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Velvet soup of sugar snap peas with mint and lobster croustillant
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Fillet of the Dorade Royal with jus of wild herbs, ginger-Chinese cabbage and cherry vine tomato compote
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Back of salt meadow lamb with Ligurian olive crust, tarragon jus, broad beans and aubergine puree
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Mousse, ice cream and tarte of fine couverture with pineapple ragout
SUMMER MENUS
SUMMER MENU I
Summer leaf salads and young herbs with pesto, roasted pine nuts and garlic croutons
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Filet of Baltic cod Baden style with leaf spinach, tomato confit and small new buttered potatoes
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Red fruit yelly with crème anglaise and vanilla ice cream
SUMMER MENU II
Variation of rabbit with watercress salad, marinated mushrooms, rosemary vinaigrette and fried match potatoes
*****
Gazpacho and two kinds of crostini
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Pink roasted Pomeranian roast beef with red wine jus, creamy leek and potato gratin
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Caramelized sour cream tart with Tahiti vanilla ice cream and fresh strawberries from the Strawberry Farm Jensen
SUMMER MENU III
Quail salad with aiguillette beans, chicory and truffle vinaigrette
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Foamed bouillabaisse soup with sauce rouille
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Filet of pike-perch with crispy skin Grenoble style and puree of young peas
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Roasted leg of venison with pomerol jus, chanterelles, pearl onions and young pointed cabbage
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Iced champagne soup with fresh berries and elderflower sorbet
AUTUMN MENUS
AUTUMN MENU I
Autumn leaf salads with pistou, walnut vinaigrette and baked organic egg
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Poached cod fillet with Pommery mustard foam, root vegetables, leaf spinach and small potatoes
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Homemade apple strudel with vanilla sauce and rum ice creams
AUTUMN MENU II
Lukewarm filet of arctic char on marinated sugar snap peas with herb salad and frothed vinaigrette
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Velvet soup of the Bouchot mussel with curry, spinach leaves and vegetables
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Pink roasted Pomeranian roast beef with shallot jus, wild mushrooms and savoy cabbage à la crème
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White chocolate gâteau with plum ragout and Tahiti vanilla ice cream
AUTUMN MENU III
Smoked yellowfin mackerel with fennel and compote of vine tomatoes
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Canadian lobster velvet soup with champagne, tarragon and roasted cauliflower
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Fillet of gilthead royal with lemon-thyme foam, aubergine puree and paprika
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Pink roasted saddle of venison with red wine jus, pearl onions, black salsify à la crème and potato foam
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Dessert variation Alter Meierhof
WINTER MENUS
WINTER MENU I
Winter leaf salads with pesto, pickled pumpkin, pine nuts and roasted croutons
*****
Breast and leg of spring chicken with rosemary jus, savoy cabbage à la crème, vanilla carrots and mashed celery potatoes
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Filled red wine pear with chocolate ice cream
WINTER MENU II
Marinated lamb’s lettuce with poached char filet, cottage cheese, slices of beetroot and potato straw
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Velvet soup of muscat pumpkin with poached cod fillet, paprika and dill
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Pink roasted Pomeranian roast beef with red wine jus, herb strings, winter vegetables and parsley-potato puree
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Maple syrup parfait with kumquat ragout
WINTER MENU III
Lukewarm Label Rouge salmon fillet with char caviar, marinated kohlrabi radish salad, crème fraîche and roasted brioche
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Essence of wild mushrooms with sherry, vegetable rue and semolina dumplings
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Pink roasted Barbarie duck breast with red wine jus, two kinds of cabbage, trumpet mushrooms and rosemary polenta
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Parfait and mousse of nougat rum fruit
Prices on request and subject to availability.
