vegetarians & vegetable
Green sauce from Frankfurt, potato & egg
€ 19
Wild herbs with old balsamic vinegar and rape oil
€ 21
primarily
Gillardeau oyster Aga-Khan & poached with cream of artichoke and leaf parsley
€ 26
Marinated sardine with 'Abate Fetel', aubergine and smoked bell pepper
€ 31
Jellied essence of oxtail with 15g caviar 'aquaculture' & creme fraiche
€ 46
centered
Hessian snails, herbal pearl barley, radicchio & Joselito Ibérico
€ 29
Crawfish with Pattaya mango, vinegar-carrots, sorrel & passe pierre
€ 33
Atlantic ray wing, cucumber-tapioca, warm watermelon & basil
€ 34
Carabinero with crunchy - risi pisi, cream of peas and mint
€ 36
mainly
Breast of Etouffé pigeon with Périgord-truffle cream and spinach mousseline
€ 46
Codfish with 'mixed pickles', roast potatoes and bacon
€ 48
Brittany sole 'modern Finkenwerder style'
€ 49
Rack of Pauillac lamb poached in mild garlic-condiment milk & braised shoulder
tomato bell pepper sugo & ricotta-gnocchi
€ 52
- taxes included -