D esserts - Sw eets & CheeseCheese - D essert w ine Crem e Brûlée w ith chocolate sorbet € 12 Parisian M ille Feuille à la vanille € 12 M ousse of dark chocolate w ith fruit coulis €9 Tarte tatin calvados cream and vanilla ice-cream (preparation 20 m inutes) € 12 V arious iceice - cream and sorbets from € 3 Cheese from A ffineur W altm ann sm all € 12 large € 17
2007 Spätburgunder Blanc de Noir Icewine, Wineyard Frey, Pfalz, Germany € 7 2006 Banyuls „Vendanges“ Domaine La Tour Vieille, Banyuls AC, Roussillon, France € 8,50
H ot Beverages Coffee € 4,50 Pot Coffee € 6 Cappuccino € 6 E spresso € 4 E spresso m acchiato € 4,50 D ouble espresso € 5 Latte m acchiato € 6
O yster G illardeau, spéciales de claire m4
O yster F ines de Claire
O ysters, Pousse en Claire no2 M id of A ugust till m id of A pril
O yster B elon 00
from bourcefranc, m arenne-ile d' oléron, m ainland charente-m aritim e, france m eaty oyster great balance of fine sw eetness and m inerals
from the east coast of ile d' oléron, charente-m aritim e, france balanced arom a
from the east coast of ile d' oléron, charentem aritim e, france intensive, balanced arom a
from finistère region, south-bretagne, france m ost popular oyster is "belon". the nam e itself stands for "the real treat“ and "luxury"
piece € 3,50
piece € 3
piece € 4
piece € 5
L´assiette L´ assiette du pécheur
(1 person ) € 35
5 oysters, ½ lobster, 4 pcs crevettes rosés, bulots
Le plateau de fruits de m er
(1 to 2 persons person s ) € 45
10 oysters, ½ lobster, 7 crevettes rosés, bigorneaux, bulots, palourdes, clam s
Le royal plateau de fruits de m er
(3 to 4 persons) persons ) € 120
16 oysters, 1 crab, 1 lobster, 12 crevettes rosés bigorneaux, bulots, palourdes, clam s
A ll dishes above are served w ith lem on-m ayonnaise, sauce rouille, shallots-vinaigrette and chesterbread
E very Thursday Culinary A fter W ork
I dentification of the signature dishes of Breidenbacher H of I dentification of the vegetarian dishes of Breidenbacher H of
Le plateau de fruits de m er € 19 (per person) instead € 45 only betw een 6.30 pm and 7.30 pm Reservation required
Breidenbacher Caviar D egustation W e serve 30g of the finest Caviar Traditionell, St james & M alossol “Prunier“ w ith „Crem e crû“, Blinis and one glass of Taittinger Cham pagne € 99
V egetarian Truffle risotto w ith spinach leaf and glazed beetroot € 24 G lazed seasonal vegetables w ith „Breidenbacher olive oil“ and fried herbs € 19
S tarters S easonal salad w ith m arinated vegetables, w alnut oil, orange and vinegar €14 S lices of m arinated salmon crisp w hite bread, cucumber and pesto €16 G oat cheese w rapped in eggplant and zucchini w ith truffle honey € 18 C arpaccio “Cipriani“ of N ebraska Beef filet lem on-pepper m ayonnaise and arugula €18 Panfried D üsseldorf black pudding H imm el & Ä äd and sugar beet syrup € 18 J oselito iberico de belotta ham brow n bread w ith cream cheese, radishes and chives € 18
Our Recom m endation „Tatar de Boeuf“ spicy w ith w hite toast € 21 w ith 10 g Prunier Caviar ”Traditionell“ € 38
T he classics fish & m eat “Breidenbacher“Breidenbacher - B ouillabaisse“ w ith fennel, saffron, thym e and sauce rouille sm all € 24 large € 34 “Sauerkraut Sea“ S ea“ m onkfish, salm on, codfish and lobster € 32 C risp G ilthead on black risotto w ith fried calam ari and herb infused oil € 32 “B reidenbacher M eatball“ w ith carrot-ginger m ashed potatoes fried egg and truffle jus € 19 W iener Schnitzel S chnitzel tw o sm all breaded veal escalopes w ith potato-cucum ber salad and cress € 25 Oxtail “R ossini“ m ashed celery, fried duck liver and truffle jus € 32 200g of N ebraska B eef filet w ith vegetables, fried potatoes, pepper sauce and sauce bernaise € 45
Soups Bouillon of Simm entaler ox w ith royal and green asparagus € 14 Lobster Lobste r cream soup w ith ravioli € 16
Our Recom m endation E very M onday Culinary A fter W ork – “Steak “S teakteak - a real treat” treat ” 300g very best N ebraska E ntrecôte € 19 per person served w ith herb butter and sauce bernaise, sauteed mushroom s , salad and hom em ade french fries only betw een 6.30 pm and 7.30pm Reservation required