Consulat des Weines

-- Trout mousse | Norwegian cured salmon | Crayfish cocktail -- marinated fennel | olives | almonds Leaf salad | passion fruit dressing

Pink veal | Tuna sauce | Caper berries | Candied lemon Rocket | Balsamic vinaigrette

Parmesan espuma | aged sherry vinegar | lime oil pickled radishes | pine nuts | rocket

Avocado | Chickpeas | Tomatoes | Radishes Chive vinaigrette | Mixed salad leaves

Ragout Fin Creamed vegetables

Chunks of asparagus

marrow dumplings | vegetables | baked peas | noodles

[with a poppy seed, truffle and ricotta filling] Red cabbage sauce | beech mushrooms | bimi | roasted cauliflower Chickpeas | apricots

Almond blossom liqueur velouté Beech mushrooms | Colourful pearl barley risotto | Vegetables, gardener's style

new potatoes Hollandaise sauce or melted butter

Red wine sauce Gardener-style vegetables

-- one each of bratwurst, saumagen and liver dumplings2 -- -- customised combinations available -- from Vogt Butchers in Hassloch Red wine sauce | Wine-marinated sauerkraut | Fried potatoes

-- Zander fillet, Royal sea bream, pike dumplings and crayfish -- Lobster sauce | Spinach leaves | Spring turnips Deep-fried risotto and hazelnut balls

with a horseradish crust Saffron sauce | sautéed rhubarb | sugar snap peas Potato and wild garlic gnocchi

Red wine sauce Beech mushrooms | Colourful pearl barley risotto Vegetables, gardener's style

black garlic sauce Assorted spring vegetables | wild garlic and potato gnocchi

Fried potatoes with herb butter

-- filled with cooked ham and Allgäu hay milk Emmental cheese French fries | cranberries | lemon

-- topped with mushrooms, cooked ham and Emmental cheese -- Cream sauce | Pickled cherries | Spätzle

Cream sauce oyster mushrooms | Spätzle