DINNER MENU

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

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

WHITE ASPARAGUS Yellowfin Tuna Citrus, Avocado, Cilantro, Tomatoes — 34

✷

WHITE ASPARAGUS SOUP Shrimp, Brioche Croutons — 19

CHILLED PEA SOUP Yogurt Sorbet, Mint — 17

TRUMPET MUSHROOMS, Chives, Semolina Dumpling‍ ‍— 24

RABBIT SPÄTZLE, Mushrooms, Carrots, Sweet Peas — 26

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

✷

COD STRUDEL Braised Fennel, Tomatoes, Saffron Sauce — 43

SALMON TROUT White Asparagus, Snow Peas, Lemon Nage — 43

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

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

DUCK BREAST Red Cabbage, Celery, Semolina Dumpling — 46

VEAL SWEETBREADS Green Celery, Mushrooms, Capers, Parsley — 39

ROASTED BERKSHIRE PORK White Cabbage, Potato Purée, Mustard Jus — 39

CHICKEN BREAST Bok Choy, Leek Purée, Peppercorn Sauce — 39

SIDES

FINGERLING POTATO PURÉE

HERBED SPÄTZLE

CREAMED SPINACH

RIESLING SAUERKRAUT

BRAISED RED CABBAGE

CUCUMBER & POTATO 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.