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

HEIRLOOM TOMATOES & PEACHES, Basil , Calamansi Vinaigrette — 23

LOBSTER SOUP Cherry Tomatoes, Cilantro— 18

SMOKED SALMON Sour Cream, Rösti — 25

OMELET Mushroom, Alpine Cheese, Herb Salad — 22

SCOTTISCH SEA TROUT Brussels Sprouts, Tomatoes, Lobster Nage — 35

GRILLED BRATWURST Sauerkraut, Mustard — 22

TRES MAJOR STEAK 5 oz, Sunny Side Up Egg, Creamed Spinach — 35

SPÄTZLE Mushrooms, Carrots, Peas, Parsley — 24

WIENER SCHNITZEL Potato - Cucumber Salad, Lingonberries — 42

SHORT RIB “GOULASH” Red Peppers, Leeks Creme Fraiche — 38

CARAMELIZED KAISERSCHMARRN Apple Compote— 18

SIDES

BRUSSELS SPROUTS

SPÄTZLE

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