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