DINNER MENU

1/2 DOZEN EAST COAST OYSTERS Shallot Mignonette* — 26

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

PALATSCHINKEN SMOKED TROUT Trout Caviar, Endive — 27

FOIE GRAS TERRINE Black Mission Figs, Toasted Brioche — 30

✷

CHESTNUT SOUP Viennese Melange, Armagnac Prunes — 20

LOBSTER SOUP Lobster Ravioli, Basil — 20

BRAISED ARTICHOKES, Root Vegetables, Tomatoes, Basil — 24

POTATO GNOCCHI Périgord Truffles, Celery Root — 35

LOBSTER Spätzle, Trumpet Mushrooms — 35

✷

ROASTED GOOSE Red Cabbage, Semolina Dumpling, Celery Root — 56

HALIBUT Brussels Sprouts, Potato Purée, Truffle Jus — 46

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

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

VENISON LOIN Gnocchi, Mushrooms, Carrots, Elderberry Jus — 48

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.