Menue Stoffklasse
Menue Meat
Apple celeriac soup with deep-fried organic yolk and leek
From a 12 Year Old Black Angus Cattle from Ruppin - Consommé and Ragout in a Pumpkin Potato Gnocchi
Fried crepinette of venison with cream polenta, homemade quince ragout and braised, red wine-marinated onion
Chai / quince / crispy crisps / spiced biscuit
Menue Fish
Apple celeriac soup with deep-fried organic yolk and leek
Mussels in a tomato white wine broth with saffron brioche and aioli
Pan-fried fillet of loup de mer with vongole, venere risotto, salted lemon, glasswort and purs
Chai / quince / crispy crisps / spiced biscuit
Menue Vegetarian
Apple celeriac soup with deep-fried organic yolk and leek
Gratinated sardinian goat's cheese and artichokes with cime di rapa,basil, pomegranate and capers
»The Autumn«
Grilled salsify, beech mushrooms, jerusalem artichoke, smoked egg yolk cream, brussels sprout leaves, spiced apple, alba trufflesChai / quince / crispy crisps / spiced biscuit

Stoffklasse à la carte
Soup
Apple celeriac soup with deep-fried organic yolk and leek
Starters
Winter salads with goat‘s cheese, marinated plums, caramelized seeds and croutons
Steak tartare of beef tenderloin with cured organic yolk, whiskey brioche and a truffled sauce hollandaise
First Courses
From a 12 year old black angus cattle from Ruppin - consommé and ragout in a pumpkin potato gnocchi
Mussels in a tomato white wine broth with saffron brioche and aioli
Gratinated sardinian goat's cheese and artichokes with cime di rapa, basil, pomegranate and capers
Mains
Brisket of Beef from Brandenburg, filled and braised with caramalized endives, taggiascha olives and potato mash
Fried crepinette of venison with cream polenta, homemade quince ragout and braised, red wine-marinated onion
Beef Tenderloin from German free range cattle with Sardinian artichokes, pickled green tomatoes, roast potatoes and demi-glace
Dry aged rib eye bone-in, of 7-year old cows from biopark Malchin, 6 weeks matured
Optionally with:
Sardinian artichokes, pickled green tomatoes, roast potatoes and demi-glacePan-fried fillet of loup de mer with vongole, venere risotto, salted lemon, glasswort and purslane
»The Autumn«
Grilled salsify, beech mushrooms, baked Jerusalem artichoke, smoked egg yolk cream, brussels sprout leaves, spiced apple, alba truffles
Dessert
Chai / quince / crispy crisps / spiced biscuit
Vanilla / blueberry / rye bread / spruce sprout
Creme brûlee