Menue Stoffklasse

Menue Meat

  • Apple celeriac soup with deep-fried organic yolk and leek

  • Quail with wild pear glazed quail leg, pickled pear and deep-fried kale

  • Pan-fried saddle of deer in a hazelnut coating with red cabbage and mulberry, pearl onions, herb spätzle and juniper jus

  • Elderberry, greek yogurt, vanilla, pumpkin

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

  • Elderberry, greek yogurt, vanilla, pumpkin

Menue Vegetarian

  • Apple celeriac soup with deep-fried organic yolk and leek

  • Cucumber plate - variety of cucumbers from sweet to salty

    with rye bread, grapes and hazelnut crisp
  • »The Autumn«

    Grilled salsify, beech mushrooms, jerusalem artichokes-chervil puree, smoked egg yolk, brussels sprouts leaves, spiced apple, alba truffles
  • Elderberry, greek yogurt, vanilla, pumpkin

Stoffklasse à la carte

Soup

  • Apple celeriac soup with deep-fried organic yolk and leek

Starters

  • Autumn salads with goat‘s cheese, marinated plums, caramelized seeds and croutons

  • Steak tartare of Argentinian beef tenderloin with cured organic yolk, whiskey brioche and a truffled sauce hollandaise

Courses in between

  • Quail with wild pear

    glazed quail leg, pickled pear and deep-fried kale
  • Mussels in a tomato white wine broth with saffron brioche and aioli

  • Cucumber plate

    variety of cucumbers from sweet to salty- with rye bread, grapes and hazelnut crisp

Mains

  • Pan-fried saddle of deer in a hazelnut coating with red cabbage and mulberry, pearl onions, herb spätzle and juniper jus

  • Grilled lamb rack with a sauté of fregola sarda and porcini, a salad of chioggia beetroot, fried heirloom carrots, spring onions and madeira jus

  • Argentinian beef tenderloin with a goat‘s cheese pumpkin tarte, fried wild mushrooms, dandelion salad and demi-glace

  • Dry aged rib eye bone-in of 7-year old cows from biopark Malchin, 6 weeks matured

  • Optionally with:

    a goat‘s cheese pumpkin tarte, fried wild mushrooms, dandelion salad and demi-glace
  • Pan-fried fillet of loup de mer with vongole, venere risotto, salted lemon, glasswort and purslane

  • »The Autumn«

    grilled salsify, beech mushrooms, jerusalem artichokes-chervil puree, smoked egg yolk, brussels sprouts leaves, spiced apple, alba truffles

Dessert

  • Elderberry, greek yogurt, vanilla, pumpkin

  • Plum parfait, caramel, praliné, nut sablé

  • Creme brûlee