(Example from January 2012)

Amuse Bouche
*
King Prawns with Carrot Ginger Purée
and Wasabi Foam
*
Skrei, Wintertime Codfish from Norway,
*
In Barolo Braised Cheek of Ox 
on Purée of Celery and Young Leek
*
Nougat Mouse with 
Turrón Parfait


Menu 4 Courses 49.00
Menu 3 Courses 36.00 (Cheek of Ox or Skrei as Main Course)

Suggested Wines:
Aperitif: Crèmant rosé brut, 
France, Gartienne & Mayer

White Wine: Riesling Spätlese trocken 2007, 
Germany, Franken, Sommerach, Richard Östreicher

Red Wine: Dolcetto d´Alba DOC 2010, 
Italy, Piemont, Pelissero

Planning a big business dinner? Please ask us! ++49 89 - 260 85 18
	

(Example from January 2012)

Starters:

* Lobster Bisque 8.00
* Crayfishes Cocktail 9.50
* 6 Oysters Isigny Spezial No. 3 with Chester Bread 13.80
* King Prawns with Carrot Ginger Purée and Wasabi Foam 12.50
* Breaded Goat Cheese Filled with Port Wine Gelée 
  on Salad of Fennel and Chicorée 9.50
* Duo of Foie Gras: Terrine and 
  Short Pan Fried with Cassis Sauce 14.50
* Short Grilled Fillet Beef Tartare 13.50


Main dishes:

* Skrei, Wintertime Codfish on Champagne Kraut and Potao Purée 19.50
* Sea Bass, Wild Stock, on Leek Vegetable and Oven Tomatoes 23.50 

* Guinea Fowl Suprême with Savoy Potato Roulade and Pak Choi 19.50
* Lamb Noisettes on Polenta and Sugar Peas 22.00
* Ribeye Steak of Irish Ox with French Beans and Potato Gratin 26.00

Cheese and desserts:

* Selection of Untreated Milk Cheese from France 12,50

* Crème brûlée with Bourbon Vanilla 6.50
* Lavender Honey Parfait 7.50 
* Crème brulée of Tonka Bean and Baked Fig 7.50
* Nougat Mousse with Turrón Parfait 7.50

Planning a business dinner? Please ask us! ++49 89 - 260 85 18