DINNER MENU

1/2 DOZEN BIG ROCK OYSTERS Shallot Mignonette* — 24

RAINBOW BEETS Walnuts, Blackberries, Goat Cheese, Cassis Sorbet — 24

BIBB LETTUCE Endive, Radishes, Pumpkin Seeds, Lemon Dressing — 19

BEEF TARTARE Soft Egg, Caviar, Horseradish, Rye Crisp* — 28

FOIE GRAS TERRINE Pear Gelée, Pear Sorbet, Endive, Brioche — 29

WHITE ASPARAGUS SALAD Frisée, Smoked Trout, Chive Aioli — 28

SMOKED SALMON Potato Rösti, Sour Cream, Dill — 27

✷

CHILLED PEA SOUP Yogurt Sorbet, Lemon Mint — 18

WHITE ASPARAGUS SOUP Shiitake Mushrooms — 18

WHITE ASPARAGUS Spring Pea Ravioli, Hollandaise Sauce — 28

✷

SPÄTZLE Fresh Morels, Green Asparagus, Ramp Purée — 35

EAST COAST HALIBUT Braised Artichoke, Fennel, Purple Olive Sauce — 44

CAPE COD SCALLOPS Black Lentil, Potato Purée, Mushroom Jus — 46

MILK FED VEAL RACK Green Asparagus, Leek - Potato Purée, Morels — 46

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 45

SHORT RIB GOULASH Fiddlehead Ferns, Spring Carrots, Spätzle — 43

VENISON LOIN Celery Root Purée, Red Cabbage, Semolina Dumpling — 46

“BACKHENDL” White Asparagus Salad, Chive Aioli — 39

SIDES

POTATO PURÉE

HERB SPÄTZLE

CREAMED SPINACH

CUCUMBER & POTATO SALAD

BRAISED RED CABBAGE

RIESLING SAUERKRAUT

— 12 each

HOMEMADE SPICED RYE BREAD or BAVARIAN PRETZEL, Butter — 6

* Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.