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.-