DINNER MENU

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

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

HEIRLOOM TOMATOES Plums, Basil, Calamansi — 24

FOIE GRAS TERRINE Pear Gelée, Brioche — 30

✷

LOBSTER SOUP Crab Cake, Cilantro — 19

TRUMPET MUSHROOMS, Leeks, Semolina Dumpling, Lemon Nage‍ ‍— 25

LOBSTER SPÄTZLE, Corn, Peas, Mushrooms, Basil — 39

✷

SEARED HALIBUT Roasted Beets, Chanterelles, Riesling Nage — 48

SCOTTISCH SEA TROUT Green Asparagus, Tomatoes, Lobster Sauce — 42

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

SHORT RIB “GOULASH” Red Peppers, Leeks, Sour Cream — 45

CHICKEN BREAST Brussels Sprouts, Leek Purée, White Peppercorn Sauce — 39

SIDES

FINGERLING POTATO PURÉE

HERBED SPÄTZLE

CREAMED SPINACH

RIESLING SAUERKRAUT

BRAISED RED CABBAGE

CUCUMBER & POTATO SALAD

BRUSSELS SPROUTS

— 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.