• Reservations
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Menu

 

Kitchen round

 

 

Michael Kammermeier

 


Tartar of Red Wild Prawn
Duckbris, coreandermayonaise, fennel, black Quinoa, apple ice cream

 

 

Jaques Thull

 


Fried Duck Liver
Celery, fermented juice of celery, Williams pear

 

 

Sascha van der Heide

 


“Duck Tea”
Consommé of duck, gyoza, shiso leaf, shiitake mushrooms

 

 

Ratapol Sassamann

 


Cod & Duck Crackling Crust
Kohlrabi, watercress, truffle gravy

 

 

Helge Straub

 


Sole & Duck Tongue
Teriyaki, edamame, bacon dashi

 

 

Daniel Böttinger

 


Challans Breast of Duck
Chervil root, saffron chicory, coffee gravy

 

 

Julian Kipfmüller

 


“Cold Duck”
Iced cream of Champagne, jelly of Riesling, amalfi lemon, lemon verbena

 

 

Bernd Rassier

 

 

 

 


4 Course Menu        98,00
5 Course Menu      115,00
6 Course Menu      125,00
7 Course Menu      135,00

7 Course Menu including our ENTE cookingbook      170,00


On demand with corresponding wine attendance

 

All prices are quoted in EURO and inclusive of VAT





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