Menus at Restaurant Ikarus

Snacks

Tomato – Marshmallow – 36 months aged Comté
“Hanuta” from the goose liver
Two kinds of potato – Créme fraîche – Caviar
Borscht – Smoked sturgeon

Menu

Mimolette cheesecake “180 Degrees”
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Heligoland lobster – Paprika – Bouillabaisse
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Atlantic turbot – Lentils – Curry – Lemongrass
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Duo of rabbit – Cucumber – Sauce riche
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1st Presentation
Nuremberg sausages – Champagne cabbage – Violet mustard
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2nd Presentation
Poached veal fillet – Cauliflower – Artichoke
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Cappuccino
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Banana – Tarragon – Miso
By Kay Baumgardt

Snacks

Tomato – Marshmallow – 36 months matured Comté
“Hanuta” from the goose liver
Two kinds of potato – Créme fraîche – Caviar
Borscht – Smoked Sturgeon

Menu

Butternut pumpkin – Black truffle – Vadouvan – Verjus

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10g Imperial Selection Caviar – Sourdough – Leek

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Pasta “Scarpinocc” – Jerusalem Artichoke – Pear – Hazelnut

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Carabinero – Watermelon – Pata Negra – 25 year old P.X. Vinegar

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Black Cod – Tikka Masala – Naan Bread – Nigella – Rangpur

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Japanese Wagyu – Short Rib – Pommes Soufflé – Onion

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Plum – Buckwheat – Mexico Vanilla

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Quince – Pecan Nut – Mascarpone
 

Snacks

Tomato – Marshmallow – 36 months aged Comté
“Hanuta” – Kumquats – Hazelnut
Two kinds of potato – Crème fraîche – Black Truffle
Borscht – Smoked Beetroot

Menu

Mimolette cheesecake “180 Degrees”
***
Butternut squash – Black truffle – Vadouvan – Verjus
***
Pasta “Scarpinocc” – Jerusalem Artichoke – Pear – Hazelnut
***
Lettuce heart – Sourdough – Cucumber
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Cauliflower – Tikka Massala – Naan bread – Nigella – Rangpur
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Artichoke – Chanterelles – Fava beans – Curry oil
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Cappuccino
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Banana – Tarragon – Miso
By Kay Baumgardt