Le Petit Royal Frankfurt

Dear guests,

Our restaurant is open for dinner from Tuesday to Saturday from 6:00 pm

and for lunch from Tuesday to Friday 12:00 to 2:30 pm.

On Thursday, October 3rd we are closed due to the public holiday,

we will be back for you on Friday.

8-Wines-4-Courses

Sommelier Marco Di Pianduni and winemaker August Kesseler

kindly invite you to experience an evening full of enjoyment.

23.11.2024, 7:00 pm, € 159,- per Person, please make your reservation

We look forward to welcome you.

Le Petit Royal Frankfurt
Neckarstraße 13
60329 Frankfurt am Main
+49 (0)69 75 666 251 / WhatsApp +49 (0)160 – 96449816
office(at)lepetitroyal-frankfurt.de

Book

You are welcome to book your table online.

If there aren’t any availabilities for your desired time, please give us a call.

Reserve

Specials

Monkfish – Wild catch, Brittany, France
with pumpkin puree, yellow beetroot, beurre blanc and dill pesto
39,00
Black Tiger king prawns – wild catch
grilled, with Chipotle dip and grilled lemon

ca. 400g
49,00
Fromages affinés
Fresh from the cheese trolley –
Fruit bread, fig mustard light & dark, seasonal chutney, grapes, nuts

per piece 8

CUT OF THE WEEK

Entrecôte – New South Wales, Australia
Fullblood Wagyu BMS 4-5

300g
79,00
Roastbeef "Blonda Espanola", Old Cow – Galicia, Italy
30 days dry aged

300g

Ancient Spanish cattle breed that grazes all year round on the grass

and herb meadows of Galicia. Due to the natural husbandry

and the old age of the animals, the meat develops a unique marbling

and an intense flavor.
74,00
Tomahawk Steak – West Flemish Red Cattle, Belgium
grass-fed and 6 weeks dry aged in one piece

1.500g 224

1.700g 254

2.000g 298

2.400g 358

The Belgian butcher’s shop Dierendonck combines a passion for meat

with the highest quality standards. The focus is on animal welfare

and the preservation of the rare West Flemish red cattle.

The meat has a strong taste, very tender, with fine fibers.

Butterhead lettuce
with vinaigrette
13,00
Burrata
with marinated Breton tomatoes, 12 years matured balsamico
16,00
Shrimp Cocktail
with orange fillets, green pepper, cognac, wild herb salad
19,00
Ceviche – raw marinated Baltic Sea cod
Lime, garlic, chili and fresh coriander
19,00
Classic octopus
Kalamata olives, bell pepper, cherry tomatoes
21,00
Beef Tartar
Organic egg yolk from our headchef´s farm

– with 20g Caviar Selection, Aquaculture, Italy add 39
22,00

LES PLATS PRINCIPAUX

Recette de Poulet au vin rouge
with Chantarelles, corn, couscous, pine nuts, and thyme
29,00
Moules-Frites
à la marinière
26,00
Cod – wild catch, France
with Pommes Parisienne, ratatouille, champagne sauce and mustard seeds

39,00
Turbot – wild catch, Atlantic
with pea hummus, dried tomatoes, and pickled red onions
44,00
Braised eggplant
with Burrata, pistachio pesto, and radishes
19,00
Gnocchi "Sardi" from the Sylt Pasta Manufactory
with summer truffle, spinach, and pumpkin seeds
19,00

GRILL

Roast beef, Germany
Simmental cattle, 4 weeks dry-aged

250 g
39,00
Filet of Beef, Northern Germany
Black spotted cattle

160g 34

200g 43
Chateaubriand, Germany, Pomerania
including a sauce of your choice

1000g 189

500g 94,5
Porterhouse Steak, Ireland
Hereford, grass-fed

including a sauce of your choice

ca. 800g
135,00

KOBE BEEF

Tajima cattle traditionally bred from around the Japanese city of Kobe. The beef originates from small farms and is officially certified by the Kobe Beef Association. Please ask your server about the system of classification, the beef marbling score and availability.

Served with fresh wasabi, soy sauce with yuzu juice and marinated ginger.
Filet A5
From 100g
159,00

POISSON

Royal bream – wild catch, mediterranean sea
roasted whole and filleted at the table

ca. 500g 29
Sole – wild catch, northern sea
pan-fried in nut butter

ca. 450g
59,00
Roasted red shrimp – wild catch, Argentina
with aioli

250g 19

1/2 kg 38

1 kg 76

Á PART

Homemade French Fries 7,00
Truffle Risotto
Carnaroli Acquarello rice, fresh truffle
15,00
Pimento de Padrón
with fleur de sel
8,00
Blanched Spinach 7,00
Carrots
with Ras el Hanout butter
7,00
Butterhead Lettuce
with vinaigrette
13,00
Seasonal leaf salads
with house dressing, cucumber, fennel and celery
6,50
Le Petit Royal Caesar Salad
with croutons and parmesan
7,00

SAUCES

Café de Paris butter 3,50
Sauce Béarnaise 4,00
Wasabi, soy sauce & marinated ginger 7,50
Chimichurri 5,00

DESSERT

Crème Brûlée
Vanilla
8,00
Cheesecake La Maison d'Armorine
with butter caramel cream, pistachio ice cream, and grilled peach

10,00
Chocolate tart
with cherries marinated in Juniper Jack Gin and fresh mint
10,00
Organic Ice Cream & Sorbets
Varieties: Vanilla, Pistachio, Mango, Gin-Tonic
4,50
Homemade Chocolates
per piece
2,50

Lunch

BUSINESS LUNCH

Bi-weekly changing business lunch menu

2-Course-Menu 29

3-Course-Menu 39

ENTRÉES

Pléiade Poget N° 2 – Fine de Claire La Spéciale
Utah Beach – Marennes, France

per piece
7,00
Butterhead Lettuce
with vinaigrette
13,00
Burrata
with marinated Breton tomatoes
16,00
Le Petit Royal Caesar Salad
with croutons and Parmesan
7,00
Beef Tartar du Chef
With organic egg yolk from our chef’s farm
22,00
Caviar Selection, Aquaculture Germany
Creme fraiche, chives, shallots, chopped egg, tramezzini fried in butter

20g 39

30g 60

GRILL

Roastbeef, Germany
Simmentaler beef, 4 weeks dry-aged

250g
43,00
Porterhouse Steak, Ireland
Hereford, grass-fed

ca. 800g
135,00
Kobe Roastbeef – Japan, Tajima cattle
Quality grade A5

served with fresh wasabi, soy sauce with yuzu juice and pickled ginger

from 100g
149,00

Á PART

Homemade French fries 7,00
Seasonal Leaf Salads
with house dressing
6,50
Leaf Spinach 7,00
Café de Paris Butter 3,50
Sauce Béarnaise 4,00

LES PLATS PRINCIPAUX

Tatar Frites, classic beef fillet tartare
with homemade French fries and side salad
28,50
Steak Frites – Germany
Filet Mignon with homemade French fries and a salad
48,00
Grilled Argentine Red Prawns
with marinated leaf salad
20,00
Cod Loin
with spinach, grilled lemon, chive risotto
36,00
Roasted Red Prawns – wild catch, Argentina
with aioli

ca. 500gr
38,00
Turbot – wild catch, Atlantic
with pea hummus, dried tomatoes and pickled red onions
44,00
Marinated leaf salads
House dressing, cucumber, fennel, celery, cherry tomatoes

grilled organic corn chicken add 7,50
9,90

DESSERT

Crème Brûlée
Vanilla
8,00
Homemade pralines
per piece
2,50
Organic ice cream & sorbets
Varieties: Vanilla and Gin Tonic

4,50

Group reservation

From small groups of 9 guests or more to exclusive booking of the entire restaurant, our Le Petit Royal – Team, will be happy to assist you in your planning.

office(at)lepetitroyal-frankfurt.de

Group menu suggestion

Roasted red shrimps with cocktail dip

Lettuce with vinaigrette

Ceviche – raw marinated Baltic cod

lime, garlic, chili, fresh coriander

***

Tomahawk steak, Ireland – Hereford – grass fed

Chateaubriand – Hereford grass fed, Ireland –

Sweet Potato Fries, potato mousseline with roasted shallots

Roasted whole leeks with lime oil and chili

Grilled carrots with coriander seed

Chimichurri

Béarnaise Sauce

***

Moelleux au Chocolat with mountain peach and vanilla ice cream

Duet of Valrhona chocolate parfait

Le Petit Royal Frankfurt
Neckarstraße 13
60329 Frankfurt am Main
+49 (0)69 75 666 250
office(at)lepetitroyal-frankfurt.de

WINE

This is just a small overview. We currently offer you over 400 positions of wines, sparkling wines and champagnes.

We concentrate on Germany and France, but other regions can also be found on our menu.

If you have any special requests or would like to try something new,

our Sommelier Marco Di Pianduni will be happy to advise you at any time.

CHAMPAGNE & SPARKLING WINE

Seppelt & Cimander, Rheingau
Riesling Brut

0,75l 55

Riesling Réserve Brut

0,75l 65

Spätburgunder Rosé

0,75l 65
De Venoge, Champagne
Cordon Bleu

0,75l 110

Extra Brut

0,75l 120
Lombard, Champagne
Extra Brut Rosé

0,75l 120
Ruinart, Champagne
R de Ruinart Brut

0,75l 195

Blanc de Blancs

0,75l 195

Rosé Brut

0,75l 200
Moët & Chandon
Grand Vintage Brut, 2012

0,75l 220,00

Grand Vintage Brut, 2015

0,75l 220,00

Dom Pérignon Vintage, 2012

0,75l 480,00

Dom Pérignon Rosé Vintage, 2009

0,75l 660,00

WHITE WINE

Chat Sauvage, Rheingau - Germany
2022 Rheingau Chardonnay

0,75l

65,00
Knipser, Pfalz - Germany
2017 Chardonnay ****

0,75l
120,00
Jean Marc Boillot, Burgund - France
2022 Batard Montrachet

0,75l
550,00
August Kesseler, Rheingau - Germany
2020 Rheingau Riesling Rüdesheim Berg Schlossberg VDP Große Lage

0,75l
90,00
Tenuta Ornellaia, Tuscany - Italy
2021 Poggio Alle Gazze

0,75l
135,00

RED WINE

Domaine Etienne Guigal, Rhône - France
2018 Châteauneuf du Pape Mourvèdre, Grenache & Syrah

0,75l
135,00
Wohlfahrt-Franke, Rheingau - Germany
2019 Spätburgunder Lippen Bärti unfiltriert

0,75l
99,00
Domaine Faivelay, Burgund - France
2014 Corton Clos des Cortons

0,75l
565,00
Château Lafite Rothschild, Bordeaux - France
1999 1er Grand Cru Classé

0,75l
2.000,00
Pio Cesare, Piemont - Italy
2018 Barolo

0,75l
165,00

DESSERT WINE

Robert Weil, Rheingau - Germany
1999 Riesling Beerenauslese Kiedrich Gräfenberg VDP Grosse Lage

0,375l
280,00
Egon Müller, Saar - Germany
2021 Riesling QbA Scharzhof

0,75l
130,00
Château d`Yquem, Bordeaux - France
2003 Premier Cru Superior

0,75l
730,00

CORAVIN

Prinz Salm, Rheinhessen - Germany
2012 Riesling trocken Kirchberg VDP Grosse Lage

0,1l
23,00
Dr. Heger, Baden - Germany
2021 Weisburgunder Gras im Ofen VDP Grosse Lage

0,1l
24,00
Domaine Brusset, Rhône - France
2018 Gigondas, Syrah, Grenache Mourvédre

0,1l
23,00
Wohlfahrt-Franke, Rheingau - Germany
2018 Spätburgunder Lippen Bärti Eiche Rustikal

0,1l
19,00

Jobs

Chef de Partie (m/w/d)

Commis de Cuisine (m/w/d)

Please contact Melanie Brito for your application brito(at)lumeboutiquehotel.com

Visit our other restaurants

Book

Specials

CUT OF THE WEEK

Menu

OYSTERS

CAVIAR

ENTRÉES

LES PLATS PRINCIPAUX

GRILL

KOBE BEEF

POISSON

Á PART

SAUCES

DESSERT

Lunch

BUSINESS LUNCH

ENTRÉES

GRILL

Á PART

LES PLATS PRINCIPAUX

DESSERT

Group reservation

WINE

CHAMPAGNE & SPARKLING WINE

WHITE WINE

RED WINE

DESSERT WINE

CORAVIN

Visit our other restaurants