BRUNCH MENU

BRUNCH

1/2 DOZEN EAST COAST OYSTERS Lemon, Shallot* — 24

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

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

SMOKED TROUT CREPE, Endive, Sour Cream, Trout Caviar — 25

WHITE ASPARAGUS SOUP Mushrooms, Broiche Croutons— 17

SMOKED SALMON Sour Cream, Rösti — 25

OMELET Mushroom, Alpine Cheese, Herb Salad — 22

SALMON TROUT Spring Peas, White Asparagus, Lobster Nage — 34

WHITE ASPRAGAUS Pea Ravioli, Hazelnut Brown Butter — 34

WEISSWURST Bavarian Sweet Mustard, Pretzel — 21

BRAISED ARTICHOKE Root Vegetables, Tomatoes, Basil — 23

SPÄTZLE Mushrooms, Carrots, Brussels Sprouts, Parsley — 24

WIENER SCHNITZEL Potato - Cucumber Salad, Lingonberries — 42

SHORT RIB “GOULASH” Onion, Carrots, Creme Fraiche — 36

CARAMELIZED KAISERSCHMARRN Apple Compote— 18

SIDES

SUMMER VEGETABLE STEW

SPÄTZLE

WHITE CABBAGE SALAD

SAUERKRAUT

CREAMED SPINACH

POTATO RÖSTI

— 12 ea

BAVARIAN PRETZEL or HOMEMADE SPICED RYE BREAD — 7

BRUNCH DESSERTS

APPLE STRUDEL Schlag — 14

SACHERTORTE Schlag — 14

LINZER TORTE Schlag —14

PALATSCHINKEN Apricot — 14