DINNER MENU

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

SMOKED SALMON, Potato Rösti, Dill, Crème Fraiche, Caviar — 30

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

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

HAND CUT TARTARE Soft Egg, Rye Crisp — 26

FOIE GRAS TERRINE Pear Gelee, Brioche — 30

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WHITE ASPARAGUS SOUP Mushrooms, Brioche Croutons — 17

TRUMPET MUSHROOMS, Chives, Semolina Dumpling‍ ‍— 24

RABBIT SPÄTZLE, Mushrooms, Carrots, Sweet Peas — 26

WHITE ASPARAGUS, Pea Ravioli, Pistachios, Brown Butter — 34

✷

WILD CANADIAN HALIBUT Artichokes, Tomatoes, Basil Broth — 44

SALMON TROUT Spring Peas, White Asparagus, Lemon Nage — 44

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

SHORT RIB “GOULASH” Young Carrots, Onions, Crème Fraiche — 43

LAMB RACK & SHOULDER Red Peppers, Tomatoes, Couscous Red Wine Jus — 46

SWEETBREADS Trumpet Mushrooms, Turnips, Parsley, Lemon, Capers — 39

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

SIDES

FINGERLING POTATO PURÉE

HERBED SPÄTZLE

CREAMED SPINACH

BRUSSELS SPROUTS

RIESLING SAUERKRAUT

RED CABBAGE

WHITE CABBAGE SALAD

— 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.