Menue Stoffklasse

Menue Meat

  • Cold cucumber yogurt soup with a bruschetta of peppers, tomatoes, cucumbers and chorizo

  • Sheep's ricotta with cocoa and orange, Sardinian wild boar ham, Italian sweet melon and basil

  • Prime boiled veal with young vegetables, cherries and green sauce

  • Chestnut, peach, milk chocolate, lemon

Menue Fisch

  • Cold cucumber yogurt soup with a bruschetta of peppers, tomatoes, cucumbers and crayfish

  • Fillet of char, salted and marbled, with a cream of grilled cucumber and sesame

  • Fillet of pike-perch from the Müritz with cauliflower puree, young carrots, beetroot, radish and lemon jam

  • Chestnut, peach, milk chocolate, lemon

Menue Vegetarisch

  • Cold cucumber yogurt soup with a bruschetta of peppers, tomatoes, cucumbers and sheep's cheese

  • Brûlée of goat's cheese with bergamot, tomato confit and balsamico strawberries

  • Baked celeriac, filled with mushroom orange cream, with bean cassoulet, fried mushrooms, freekeh risotto and tomato sauce

  • Chestnut, peach, milk chocolate, lemon

Stoffklasse à la carte

Soup

  • Cold cucumber yogurt soup with a bruschetta of peppers, tomatoes, cucumbers and chorizo, crayfish or sheep's cheese

Starters

  • Young leaf salads with goat‘s cheese, strawberries, caramelized seeds and croutons

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

First courses

  • Sheep's ricotta with cocoa and orange, Sardinian wild boar ham, Italian sweet melon and basil

  • Brûlée of goat's cheese with bergamot, tomato confit and balsamico strawberries

  • Fillet of char, salted and marbled, with a cream of grilled cucumber and sesame

Mains

  • Bacon-wrapped galantine of free range chicken, filled with salted lemons from amalfi and tarragon, with morel risotto, young corn and black currant

  • Prime boiled veal with young vegetables, plums and green sauce

  • Argentinian beef tenderloin with bean cassoulet, goat's cheese potato croquette, bacon and demi-glace

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

    optionally with: bean cassoulet, goat's cheese potato croquette, bacon and demi-glace
  • Fillet of pike-perch from the Müritz with cauliflower puree, young carrots, beetroot, radish and lemon jam

  • Baked celeriac, filled with mushroom orange cream, with bean cassoulet, fried mushrooms, freekeh risotto and tomato sauce

Dessert

  • Chestnut, peach, milk chocolate, lemon

  • Black currant, chamomile, maccadamia, banana

  • Crème brûlée

Holzklasse 13.09.19

Starters

  • Pumpkin soup with asian beef salad

  • Pickled quail egg, beluga lentils, beetroot and moutarde de Meaux

  • Grilled pulpo salad with asian cucumber salad and red mountain peach

Mains

  • Risotto with heirloom tomatoes from Brandenburg, young spinach and sheep's cheese

  • Fillet of halibut with serrano ham, risotto and heirloom tomatoes from Brandenburg

  • Cutlet of herb-fed pork from Saalow with zerbinati melon and catalan cabbage

  • Argentinian beef tenderloin (150g) with gratin savoyard and colored chard

Dessert

  • Ice cream sandwich

    from Sarah Klausen Patisseriemanufaktur
  • Tarte au citron with marinated bilberries

    from Sarah Klausen Patisseriemanufaktur
  • Crème brûlée