DINNER MENU

1/2 DOZEN EAST COAST OYSTERS Shallot, Lemon* — 26

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

RAINBOW BEETS Walnuts, Blackberries, Blue Cheese, Cassis Sorbet — 23

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

HAND CUT TARTARE Soft Egg, Caviar, Rye Crisp — 30

FOIE GRAS TERRINE Pear Gelée, Brioche — 30

WHITE ASPARAGUS Yellowfin Tuna Citrus, Avocado, Cilantro, Tomatoes — 32

✷

WHITE ASPARAGUS SOUP Shrimp, Brioche Croutons — 19

TRUMPET MUSHROOMS, Chives, Semolina Dumpling‍ ‍— 24

RABBIT SPÄTZLE, Mushrooms, Carrots, Corn, Peas — 26

WHITE ASPARAGUS, Pea Ravioli, Hazelnuts, Brown Butter — 32

✷

HALIBUT Red Peppers, Summer Corn, Trumpet Mushroom, Cilantro — 46

CRISPY SALMON White Asparagus, Peas, Saffron Nage — 42

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

SHORT RIB “GOULASH” Young Carrots, Onions, Crème Fraiche — 44

DUCK BREAST Red Cabbage, Celery, Semolina Dumpling — 46

CHICKEN BREAST Stem Cauliflower, Leek Purée, White Peppercorn Sauce — 39

SIDES

FINGERLING POTATO PURÉE

HERBED SPÄTZLE

CREAMED SPINACH

RIESLING SAUERKRAUT

BRAISED RED CABBAGE

CUCUMBER & POTATO SALAD

— 12 each

HOMEMADE SPICED RYE BREAD or BAVARIAN PRETZEL, Butter — 8

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