Menu Gastronomique

For choice:

Tastings

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Asparagus cream under strawberry-foam

Maize-velouté with smoked strips of duck breast

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Shrimp-croquette with Szechwan pepper on a warm asparagus vinaigrette

Roasted duck lever on springtime scents and sorbet of green asparagus

Small rolls of plaice and salmon in nori-dress on a carrot-orange-chutney

Tartar of veal on a seasonal salad with mace-cream

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Sorbet

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Sea-bass on a spinach trilogy and trout cavias

Lamb fillet in Quinoa-crust on a thyme-lemon sauce, asparagus-courgette-keg (+3.00€)

Guinea-fowl on a risotto with white asparagus tips on dark balsamic jus

Grilled roast beef on compote of Bull's heart tomatoes and Burrata