Menu - Jacobs Restaurant

Sparkling
glass 0.1 l / bottle 0.75 l
Grande Réserve
Champagne Gosset, Äy
18.- / 120.-
Brut Rosé
Champagne Deutz, Äy
20.- / 140.-
2000 Cuvée William Deutz
Champagne Deutz, Äy
27.- / 195.-
2012 Grüner Veltliner Sekt, Brut Nature
Weingut Zuschmann-Schöfmann, Weinviertel
10.- / 70.-
Bio Traubensecco
Weingut Hirschhof, Rheinhessen
6.- / 40.-
Menu
Raw marinated sea bass
avocado, lime, coriander cress
Cream soup of lobster
with Champagne
Warm vegetable salad
with herb vinaigrette, olives and macaroni
Fried filet and ragout of North sea turbot
Champagne butter sauce, kohlrabi, trout caviar
Filet of beef with mustard crust
Sauce Bearnaise, swiss chards
shallots and potatoes au gratin
Rice Pudding
with blue berries and ice cream of rice milk
Six courses 135.Five courses without vegetable salad 116.Four courses without vegetable salad and John Dory 89.Matching wines
for six courses 94.for five courses 76.for four courses 58.-
White wine
glass 0.1 l / bottle 0.75 l
2014 Grauburgunder „S“ vom Löss
Weingut Jürgen von der Mark, Baden
2014 Silvaner Pur Mineral
Weingut Fürst, Franconia
11.- / 80.-
9.- / 65.-
2014 Chardonnay
Weingut Matthias Gaul, Pfalz
10.- / 70.-
2014 Sauvignon Blanc Erste STK Lage| Grassnitzberg
Weingut Skoff, Steiermark
12.- / 85.-
2014 Grüner Veltliner Smaragd Kollmitz
Weingut Franz & Franz Pichler, Wachau
12.- / 85.-
2015 Les Greilles
Domaine Causse Marines, Gaillac
11.- / 80.-
2012 Riesling Dry
Château Ste. Michelle, Washington State
9.- / 65.-
ROSÉ WINE
2013 Glottertäler Weissherbst
Weingut Salwey, Baden
6.- / 40.-
Starters, EntrÉes
Raw marinated sea bass
avocado, lime, coriander cress
26.Terrine of duck liver
caramelized apples, sweet wine jelly and brioche
27.Warm slices of calf´s head
vinaigrette of capers, lemon and parsley
cress and cucumber
19.Regional variation of tomato
tarte with tomato and herbs
tomato salad and jellied tomato soup
18.Pulpo
saffron, bell pepper, olive oil and potato
22.Roasted scallop
in tomato sauce
zucchini blossom, beans and mint
26.Cream soup of lobster
with Champagne
29.- small 21.Warm vegetable salad
with herb vinaigrette, olives and macaroni
19.-
Red wine
glass 0.1 l / bottle 0.75 l
2012 Blaufränkisch Alte Lagen
Weingut Judith Beck, Burgenland
2011 Vosné-Romanée
Domaine Confuron-Contetidot, Burgundy
2013 Rasteau
Domaine Chapoutier, Rhône
10.- / 70.-
18.- / 130.-
9.- / 65.-
DOCa La Propiedad
Palacios Remondo, Rioja
Cosecha 2010
Cosecha 2008
11.- / 80.13.- / 95.-
2011 Barbaresco Teorema
Az.Agr. Marco Molino, Piemont
14.- / 95.-
2011 Cabernet Sauvignon & Merlot
Vergelegen, South Africa
12.- / 85.-
Main course
Gnocchi with Mimolette cheese
Sauce Verjus, grapes, young cabbage and mushrooms
24.Grilled Scottish organic salmon
artichoke, rocket and Parmesan
32.Crispy belly of pork
with plums, wax beans and pickles red onions
28.Fried filet and ragout of North sea turbot
Champagne butter sauce, kohlrabi, trout caviar
54.- small 39.Filet of beef with mustard crust
Sauce Bearnaise, swiss chards, shallots and potatoes au gratin
49.- small 36.Marensin chicken from Gascogne
broccoli, carrots, Arganoil and couscous
38.-
Dishes for two people
Crispy young duck
carved at the table, served in three courses
Duck breast
cabbage, white roots, onion
basil sorbet
Duck leg
lemon gras, ginger and soy
per person 59.Jacobs fish soup
turbot, seabass, carabiniero, mussels
Sauce Rouille, Anchoïade and roasted bread
per person 58.Monkfish of Brittany
fried in whole and fillet at the table
with Iberico ham, fennel, olives and dried tomatoes
per person 43.-

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