Ristorante Dea Klein Prinz

Assorted salads with chanterelles in pomegranate vinegar marinade

Goose liver roasted with caramelized apple slices and a small salad

Salad of asparagus and king prawns in herbal vinaigrette

Carpaccio of Irish beef with pesto and Parmesan cheese

Terrine of lobster in trout caviar cream with small salad

Consommé double with pistachio dumplings

Cream soup of asparagus with quail egg

Cream soup of chanterelles

Lobster bisque with lobster

Roasted white and green asparagus with brown butter, parmesan cheese and new potatoes

Filet of brook trout fried with herbs and La Ratte potatoes

Pikeperch filet roasted on its skin with green asparagus on Chardonnay sauce and young potatoes

Medallion of monkfish in saffron sauce with red rice

Scottish salmon filet fried in butter on herbal sauce with homemade noodles

Ragout of lobster in Champagne sauce and black noodles

Saddle of venison with mushrooms in lingonberry sauce with noodles

Medallions of veal filet with asparagus with a sauce of chive La Ratte potatoe

Tournedo of Irish beef with goose liver in truffle sauce and potato gratin

Breast of Barbarie duck on cassis sauce and apple potato gratin

Rack of lamb with pesto crust in Burgundy sauce potato gratin

Selection of French cheese with fig mustard

Crème Brûlée of raspberries with vanilla ice cream

Fruit plate with sorbets of passion fruit, pomegranate and black currant

Symphony "The Little Prince"

Dessert variation