SHARED DINING MENU
Appetiser
Bread from Jochen Gaues with dip and sea salt butter
Simmental beef fillet tartare
Capers | Crème fraîche | Rocket
Burrata from Apulia
Tomatoes | Basil | Focaccia | Pine nuts
Tuna tataki
Wakame salad | Wasabi cream | Glass noodles
Wild herb salad
Avocado | courgette | Dijon mustard | bread chips
Main course
Local beef fillet
Pumpkin | potato and truffle purée | jus | hollandaise sauce
Fried pike-perch
Green asparagus | dried tomatoes | cavatelli
Beetroot gnocchi
Baby spinach | Carrot | Saffron
Dessert
Petit fours from the French patisserie
Half-baked chocolate cake with hazelnut brittle Ice cream in a champagne cooler
Snobinetts with honey cream and pear






