Our Food

Mixed spring salad 
with three types of raw vegetable salads and toasted seeds

Roasted asparagus spears and quail breast
with a wild herb salad in Gribiche sauce

Pan-seared shrimp and pine nuts
in thyme foam on roasted bell peppers

Seared foie gras
on chili rhubarb and brioche

Pan-fried monkfish fillet with Bruchsal asparagus
in chervil butter and potato gnocchi 

Roasted leg of lamb on scrambled "bramata" polenta
with pickled and grilled fennel

Roasted black-feathered chicken breast
served with spring vegetables in cream sauce and potato fritters

Veal loin au gratin with a wild garlic crust 
served on a bed of risotto and pan-seared Bruchsal asparagus

Butcher’s Secret Steak
with morel cream sauce served on mashed potatoes and leek straws

Roasted salmon fillet 
in herb foam on leaf spinach and tagliatelle

Baked Taleggio arancini
on sautéed vegetables with a herb foam