OKTOBER 2014
SOLI puristic | uncompromising | disciplined Aji Breton mackerel, eggplant and chives 32
Crayfish sweet chestnut, crosne and lovage 36| 49
Sea bass steamed in soy milk skin artichokes and Yerseke oyster bearnaise 38 | 52
Holstein ribeye by Atelier Dierendonck kimizu, onions and potatoes 56
Goat yoghurt Pineapple, cardamom and crummock 19
Pear quince and cinnamon 22
4 course menu without crayfish and goat yoghurt 95 5 course menu without goat yoghurt 115 6 course menu 125 Annegret‘s specality Mille feuille Tahiti vanilla, dark caramel and apple 24 Time for preparation 60 minutes
OKTOBER 2014
TOHRU’S GAUDI multifaceted | young | delicacy Langoustine Autumn mushrooms and crab Poudre d’Or, bitter salad and sherry 34
Japanese Risotto scallops, pumpkin and lotus root smoked quail egg yolk and mussel foam 34 | 49
Sweetbread cabbage, hazelnut and salsify Jabugo Bellota ham and vacherin cream 36 | 49
Bavarian venison South American Style Saddle with Crue de Cacao and shoulder as Feijoada Jerusalem artichoke, corn, avocado and quinoa coriander tamarillo salsa 56
Cheese from Italy Gorgonzola dolce beetroot, poppyseed-brioche and agastache sallow thorn stock with dried fruit and aniseed 19
Mandarine and licorice macadamia, ginger and white chocolate 22 4 course menu without Japanese Risotto and cheese 95 5 course without cheese 115 6 course menu 125 The OMNI Menu in a 9 course menu 150