Evening menu
Lumpfish roe – Cucumber – Smoked cheese
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Gillardeau Oyster – Horseradish – Kohlrabi
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Scallops – Currants – Herbs
Weingut Eva Fricke – Riesling trocken “Lorch off dry” – Rheingau – 2014
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Royal Belgian Osietra Caviar – Razor Clam – CF 48%
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Royal Belgian Platinum Caviar – Cauliflower – Salted Cream 50%
Weingut Molitor – Pinot blanc – Mosel – 2016
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King Crab – Potato – Vinegar
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Monkfish – Beurre Blanc – Bouquet
Sylvain Loichet – Chardonnay “Les-Belles-Filles” – Bourgogne – 2015
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Egg – Comté – Truffle
St. Antony – Pinot Noir – Rheinhessen – 2013
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Morels – Yuzukosho – Ragout
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Lamb – Truffle – Asparagus
Denuziere – Syrah – Crozes-Hermitage/Rhone – 2015
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Almond – Rhubarb – Tonka
Weingut Nigl – Grüner Veltliner Beerenauslese – Kremstal – 2014
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Pear – Parsnips – Caramel
Weingut Groebe – Riesling Auslese “Aulerde Westhofen” – Rheinhessen – 1999
3 Servings 500,- w/ 3 wines 900,-
9 Servings 850,- w/ 5 wines 1525,-
12 Servings 1000,- w/ 7 wines 1945,-
A la carte
Fried Foie Gras – Beetroot – Raspberry – 475,-
1924 Blue Cheese – Figs – Escabeche – 275.-