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 truffles
  • Chai / 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

  • Duo of wild duck from Prignitz - fried breast and confit of filled leg - with a chestnut flan, caramelized endives and a sea buckthorn jus

  • Fried crepinette of venison with cream polenta, homemade quince ragout and braised, red wine-marinated onion

  • Duo of German beef - tenderloin with a wild mushroom heart and braised neck in savoy cabbage - 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-glace
  • Pan-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