DINNER MENU
Join us for dinner Monday through Saturday 5PM-9:30 PM.
Reservations are strongly recommended and available via Resy. Additionally tables are available for walk-ins
1/2 DOZEN EAST COAST OYSTERS Shallot Mignonette* — 24
HOKKAIDO SCALLOPS CRUDO Tomatoes, Strawberries, Jalapeño — 27
SMOKED SALMON, Potato Rösti, Fennel, Dill, Crème Fraiche — 26
HERLOOM TOMATOES Peaches, Calamansi, Basil Sorbet — 25
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 — 28
✷
SPICY LOBSTER SOUP Tomatoes, Crabmeat Ravioli — 18
RABBIT SPÄTZLE English Peas, Summer Corn, Parsley — 27
TRUMPET MUSHROOMS Leeks, Semolina Dumpling — 25
POTATO GNOCCHI Lobster, Tomatoes, Basil — 34
✷
HALIBUT English Peas, Carrots, Trumpet Mushrooms, Mint — 46
HOKKAIDO SCALLOPS Clams, Summer Corn, Basil Broth — 44
WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46
RACK OF LAMB Glazed Turnips, Beluga Lentils, Red Wine Jus — 46
DUCK BREAST Red Cabbage, Parsnip, Semolina Dumpling, Mustard Seeds — 45
CHICKEN BREAST Summer Vegetable Stew, Potato Purée, Foie Gras Sauce — 38
SIDES
FINGERLING POTATO PURÉE
HERBED SPÄTZLE
CREAMED SPINACH
SUMMER VEGETABLE STEW
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.