4-COURSE MENU

SMOKED TROUT
Apple, saltede gooseberries and dill

BEEF TARTARE
Ramson, tartar sauce, and black radish

ROASTED CHICKEN LEG (FOR 2)
Swiss chard, parsley and chicken sauce with salted rhubarb

OR

* BRILL
Carrots with lardo and fishsauce with oysters and chamomile

CHOCOLAT DESSERT
Chocolat ice, mousse and cherry compot

Served for the entire table – 685 p.p

* ADDITIONAL ADD ON BRILL 175 p.p

4 matching BEERS – 325 p.p
4 matching WINES – 525 p.p.

SIDES

BREAD 35 p.p
White bread with poppyseed, Rye bread and salted butter

HASSELBACH POTATO 85
Creme fraiche and ramson buds

ADD ON

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

SPRING TRUFFLE  215
Fresh grated Bianchetto truffle

SNACKS

FLAMMKUCHEN 85
Fresh goat cheese, shallots and ham

STARTERS

GRILLED WAFFLE 275
Herbs, creme fraiche and bleak roe

SMOKED TROUT 175
Apple, saltede gooseberries and dill

MUSHROOM BOULLION 170
Grilled mushroom and pickle flower pods

BEETROOT AS A SALAD 155
Lovage, tarragon, with mustard seeds

BEEF TARTARE 185
Ramson, tartar sauce, and black radish

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, with leeks, horseradish and Barr’s butter sauce with anchovies

BRILL (FOR 2) 795
Carrots with lardo and fishsauce with oysters and chamomile

ROASTED CHICKEN LEG (FOR 2) 685
Swiss chard, parsley and chicken sauce with salted rhubarb

GRILLED LAMB SHOULDER (FOR 2) 745
Salted lemons, sweet onions and lamb’s lettuce salad

DESSERT

CHOCOLAT DESSERT 160
Chocolat ice, mousse and cherry compot

SILKPUDDING “moos hwit” 155
Rhubarb, woodruff and fluffy cream with vanilla