The Cuisine of the Endtenfang — Menu & à la Carte
Appitizers, Soup, Entremets
Calf’s head carpaccio with crawfish, artichoke salad and green apple € 24
Lobster salad with peach, beans aiguilettes and mayonnaise provençal € 28
Fois de canard with smoked mackerel, cherry jelly and almond foam and focaccia € 24
Langoustine with black barley, citrus fumet and rosemary sand € 19
Pot au feu of potatoes and sorrel with quail egg and yellow boletuses € 16
Fish and Meat
Slice of white halibut with tomato compote, ajoblanco and calf’s tail jus € 28
Filet of sole and scallops
in tomato saffron sauce, octopus ravioli and fennel Grissini € 36
Turbot with Fleur d’olive
beans, white Gazpacho foam and mashed potatoes with pine nuts € 34
Etouffé pigeon breast and braised leg with basque pepper jus and shallots jam € 29
Saddle of venison spiced with pistacios
licorice cherry jus, melon and cauliflower puree € 38
Filet of veal
with sariette, glazed pork belly, Cremolatajus, Mediterranean Lasagne € 32
Dessert and Cheese
Suprême of cherries with Montelimar nougat, coconut sorbet and Argan oil € 14
Gâteau of chocolate Ganache with cilantro, white peach and yoghurt ice cream € 16
Délice of Burlat raspberries with Mojito jelly and Araguani chocolate ice cream € 16
Crêpes Endtenfang with strawberries and pink pepper ice cream
for 2 persons, per person € 18
Variety of French cheese from € 16
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The Endtenfang Menu
Lobster salad with peach, beans aiguilettes and mayonnaise provençal
Pot au feu of potatoes and sorrel with quail egg and yellow boletuses
Langoustine with black barley, citrus fumet and rosemary sand
Filet of sole and scallop in tomato saffron sauce, octopus ravioli and fennel Grissini
Saddle of venison spiced with pistacios, licorice cherry jus, melon and cauliflower puree
Variety of French cheese
Délice of Burlat raspberries with Mojito jelly and Araguani chocolate ice cream
7 courses € 98
5 courses € 79 (Lobster, soup, langoustine, venison, cheese or dessert)
4 courses € 65 (Lobster, soup, venison, cheese or dessert)
Young duck in 3 courses for 2 persons
Crispy fried breast of duck
with lavender honey jus, lemon vegetable cassoulet, potato basil mousseline
Jellied champagne soup with apricot sorbet and mint foam
Leg of duck with French peas and olive sauce
Per person € 45
Endtenfang Amuse Bouche Menu
15 Amuse bouche in 5 courses € 85
Wine selection of Sommelier Sebastian Wilkens € 45
12 Amuse bouche in 4 courses € 75 – wine selection € 36
We serve the Endtenfang-Amuse bouche Menu
on Thursday evening and at lunchtime on Saturdays
