July 3, 2025

Appetizers:

• Wild garlic and herb foam soup with croutons

• Black Forest beef tartare with mustard gherkins and quail egg

• Salad of smoked trout, apple and lamb’s lettuce

• Goat’s cream cheese on beet carpaccio with walnut oil

Main courses:

• Braised beef cheeks in Pinot Noir jus with celeriac puree

• Pike-perch fillet on Baden lentil vegetables with parsley potatoes

• Mushroom cream polenta with roasted root vegetables (vegetarian)

• Creamy veal stew with homemade spaetzle

Desserts:

• Warm chocolate cake with sour cherry ragout

• Elderflower ice cream with caramelized hazelnuts

• Black Forest dessert variation in a glass (cherry, chocolate, cream)