Seasonal menu

Fried filet of lamb
with cauliflower püree
15,50
Parfait /Foie de Canard
with Sauternes Gelee and brioche
17,80
Two fried scallops
with truffled risotto and veal glace
15,90
Venison "Wellington"
with glaced finger carrots, spaetzle and bayleaf jus
32,50
Fried filet of pike perch
with creamy sauerkraut, vealjus and puree
28,50
Braised haunch of Oldenburg-goose
with red cabbage, fried bread dumplings and sweet chestnut and goose-jus
27,50
Entire Oldenburg goose on the bone
with red cabbage, bread dumplings, sweet chestnut, oven-apples and goose-jus
160,00 (for 4 people/preorder only)
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