DINNER MENU

1/2 DOZEN EAST COAST OYSTERS Shallot Mignonette* — 24

HOKKAIDO SCALLOPS CRUDO Tomatoes, Strawberries, Jalapeño — 28

LOBSTER & WHITE ASPARAGUS SALAD Radishes, Citrus Vinaigrette — 32

SMOKED SALMON, Potato Rösti, Fennel, Dill, Crème Fraiche — 28

RAINBOW BEETS Walnuts, Blackberries, Blue Cheese, Cassis Sorbet — 25

BIBB LETTUCE Endive, Radishes, Pumpkin Seeds, Lemon Dressing — 21

BEEF TARTARE Soft Egg, Horseradish, Caviar, Rye Crisp — 29

FOIE GRAS TERRINE Apricot Compote, Brioche — 30

✷

WHITE ASPARAGUS SOUP Crabmeat Ravioli — 18

LOBSTER SPÄTZLE Spring Peas, Tomato Lobster Sauce — 32

BRAISED RABBIT Peppers, Mushrooms, Tomatoes, Garlic — 28

WHITE ASPARAGUS Pea Ravioli, Hazelnut Brown Butter — 28

MUSHROOMS Leeks, Semolina Dumpling — 25

✷

HALIBUT Spring Peas, Carrots, Chanterelles, Mint — 46

HOKKAIDO SCALLOPS Clams, Summer Corn, Basil Broth — 45

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

RACK OF LAMB Turnips, Beluga Lentils, Red Wine Jus — 46

DUCK BREAST Red Cabbage, Parsnip, Semolina Dumpling, Mustard Seeds — 45

CHICKEN BREAST Long Stem Cauliflower, Potato Purée, Foie Gras Sauce — 39

SIDES

FINGERLING POTATO PURÉE

HERBED SPÄTZLE

CREAMED SPINACH

GLAZED TURNIPS

ASPARAGUS & FIDDLEHEADS

RIESLING SAUERKRAUT

RED CABBAGE

POTATO - KOHLRABI GRATIN

— 12 each

HOMEMADE SPICED RYE BREAD or BAVARIAN PRETZEL, Butter — 7

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