DINNER MENU

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

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

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

WINTER GREENS Radishes, Pumpkin Seeds, Lemon Dressing — 21

HAND CUT TARTARE Soft Egg, Rye Crisp, Caviar — 30

OCTOPUS CARPACCIO Calamansi Vinaigrette, Herb Salad — 23

FOIE GRAS TERRINE Pear Gelee, Brioche — 30

✷

WINTER SQUASH SOUP Pumpkin Seeds, Pretzel Croutons — 18

BRAISED ARTICHOKES, Root Vegetables, Basil — 24

TRUMPET MUSHROOMS, Chives, Semolina Dumpling — 24

RABBIT SPÄTZLE, Mushrooms, Carrots, Snap Peas — 26

✷

LOCAL FLUKE Hedgehog Mushrooms, Snap Peas, Lobster Nage— 46

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

SHORT RIB GOULASH Spätzle, Onion, Carrots, Crème Fraiche — 45

BEEF TENDERLOIN Kohlrabi Gratin, Brussels Sprouts, Foie Gras Sauce — 55

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

SIDES

FINGERLING POTATO PURÉE

HERBED SPÄTZLE

CREAMED SPINACH

BRUSSELS SPROUTS

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.