Deidesheimer Hof und Betreibergesellschaft Deidesheimer Hof




Menu of our gourmet restaurant Schwarzer Hahn

In our award-winning restaurant Schwarzer Hahn chef de cuisine Stefan Neugebauer and his team spoil our guests with a classical cuisine with a distinctive regional flair.

 

MENUE

„HAND IN HAND“
WITH TRADITIONS AND PRODUCERS

 

AMUSE BOUCHE

* * *

ALSATIAN FOIE GRAS  

THREE KIND OF QUINCE, PALATINATE ALMONDS
36

* * *

PALATINATE RIESLING POT AU FEU

PIKE PERCH, PIKE DUMPLINGS, CRABS, PUMPKIN, SAVOY CABBAGE
28

* * *

CREPINETTE OF MALLARD  

SEABUCKTHRON SAUCE, CABBAGE, FOREST FRUITS, JAPANESE ARTICHOKE,
STUFFED POTATO BALLS
54

* * *

PUMPKIN

YUZU ICE-CREAM, JOGHURT AND VANILLA CREAM
22

 

AS 4 COURSE MENUE € 118

 


MENUE

„SCHWARZER HAHN“

 

AMUSE BOUCHE

* * *

LOBSTER CHARTREUSE 
BLACK SALSIFY, SWEET LEMON, SOUR CREAM ICE CREAM, PLANED CAVIAR

34
* * *
POLLACK

PUMPKIN-LEMONGRAS NAGE, CRISPY GINGER, PAK CHOI, MACADAMIA NUT

35
* * *
GOOS EGG

PERIGROD TRUFFEL, TWO KIND OF CELERY
34
* * *
PHEASANT ALBUFERA

WHITE ALBA TRUFFEL, SUNCHOKE, PHEASANT RAVIOLI

* * *
DAVIDS DRY AGED
SCOTTISH OX „SELECTION SH“

CABBAGE COCOTTE, STUFFED TURNIP CABBAGE, BEEF MARROW, PARSLEY,
SAUCE PÉRIGORDINE

54
* * *
SELECTION OF CHEESE
WITH CHUTNEYS AND PAIN NOIR
 22
* * *
QUINCE
HASELNUT, CINAMMON ICE-CREAM, VALRHONA MANJARI

22

 


AS 7 COURSE MENUE € 159

AS 6 COURSE MENUE -WITHOUT CHEESE- € 145

AS 5 COURSE MENUE -WITHOUT CHEESE AND EGG - € 125 

 

 

STARTER


ALSATIAN FOIE GRAS
THREE KINDS OF QUINCE, PALATINATE ALMONDS 36


LOBSTER CHARTREUSE
BLACK SALSIFY, SWEET LEMON, SOUR CREAM ICE CREAM, PLANED CAVIAR 38


 

ENTREMETS


PALATINATE RIESLING POT AU FEU
PIKE PERCH, PIKE DUMPLINGS, CRABS, PUMPKIN, SAVOY CABBAGE 28
   
POLLACK

PUMPKIN-LEMONGRAS NAGE, CRISPY GINGER, PAK CHOI, MACADAMIA NUT 36


GOOSE EGG
PERIGROD TRUFFEL, TWO KIND OF CELERY 34


PHEASANT ALBUFERA

WHITE ALBA TRUFFEL, SUNCHOKE, PHEASANT RAVIOLI 38

 

 

MAIN COURSE


CREPINETTE OF MALLARD
  

SEABUCKTHRON SAUCE, CABBAGE, FOREST FRUITS, JAPANESE ARTICHOKE,
STUFFED POTATO BALLS


DAVIDS DRY AGED SCOTTISH OX „SELECTION SH“
CABBAGE COCOTTE, STUFFED TURNIP CABBAGE, BEEF MARROW
PARSLEY, SAUCE PÉRIGOURDINE 54

 

PIECES OF SPLENDOR -FOR TWO-


ATLANTIC SOLE

TRUFFLED LEEK À LA CRÈME, PARISIAN POTATOES
MUSTARD TARRAGON BEURRE BLANC  p.P. 59


DAVIDS DRY AGED
CUTLET OF SCOTTISH OX „SELECTION SH“

GARDEN VEGETABLES „FELIX“, CHESTNUT RISOTTO, SAUCE BORDELAISE p.P. 55


ALSATIAN FOIE GRAS WITH SAUTERNES JELLY

SERVED IN THE COCOTTE
BRIOCHE, HONEY CREME FRAICHE, CHUTNEY  p.P. 39


APPLE STRUDEL

„ZIMMERMANN“
LEMON CINNAMON SABAYON, RUM RAISIN ICE-CREAM  p.P. 25

 


DESSERTS & CHEESE

 


PUMPKIN
YUZU ICE-CREAM, JOGHURT AND VANILLA CREAM 22


QUINCE
HAZELNUT, CINAMMON ICE-CREAM, VALRHONA MANJARI 22
  
SELECTION OF CHEESE
WITH CHUTNEYS AND PAIN NOIR 22



COFFEE SPECIALITIES


RISTRETTO
SERVED WITH VALRHONA BITTER CHOCOLATE   4,50

LUNGO
WITH A SMALL SCOOP OF ICE-CREAM   6
     
FRAPPÉ
FROTHY FOAM WITH BROWN SUGAR AND KAHLÚA   6,50

DOPPIO
SERVED WITH 2CL SPIRITUEUX D’ALSACE “CAFÉ ARABICA” J.P. METTÉ   11