Slice of bread with truffle (5gr)

Crisp snails, woodland mushrooms fricassee, lamb’s lettuce with Pata Negra 5 Jotas

Just stiffed Dublin bay prawn tails, Dublin bay prawn tails raviolis and shellfish in an aromatic broth

Truffle risotto

Goose foie gras of Sarlat terrine, quince jelly and “dampfnudle” with fruits of the “Baerewecke”

Mullet with thinly-sliced truffles, potatoes purée and poultry juice seasoned with Melfor vinegar

Grilled scallops, linguine pasta with artichokes, white truffle cream

Steamed sea bass of our coast, tartar of oyster, lettuce and sea lettuce, in cream and cooked

John Dory fish with watercress and shells, stuffed razor clam, candied small potatoes in browned butter, and fennel

Roast blue lobster, macaroni 'au gratin' stuffed with celery and truffle

Whitefish of Leman Lake in a bread crust with almonds, Jerusalem artichokes, and condiments

Veal shank, gnocchi of potato with truffles and broad beans fricassee

Fricassee of veal sweetbreads, , “gremolata” with tarragon, Jerusalem artichokes puree, and vegetables roots

Roast medallion and haunch of venison, shoulder slowly cooked, autumn fruits and vegetables, celery puree and chestnuts

Braised and stuffed free-range goose, preserved vegetables in their juice, some lamb's lettuce

Choice of cheeses

Chestnuts, orange and chocolate with a Cognac aspic, sweet chestnut cream

different desserts with appel

Ananas Victoria in a salt crust flavoured with pepper, pina colada (2 pers.)

Coffee and chocolate crisp dessert, moka ice-cream

Chocolate soufflé, custard vanilla bourbon, orange sorbet

Sweet delicacy with tangerine, passion fruit cream and sorbet tangerine-passion fruit

Ice cream, sorbet variety and seasonal fruit

Schniederspaetle with pan fried frog legs scented with chervil

Black-legged pullet cooked whole like a baeckeoffe, with truffels

Caramelised brioche with beer, beer ice cream and a roasted pear

Net prices.