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

HEIRLOOM TOMATOES Peaches, Basil, Calamansi — 24

GREEN ASPARAGUS Yellowfin Tuna Citrus, Avocado, Cilantro, Tomatoes — 28

✷

SUMMER CORN SOUP Crab Cake, Cilantro — 19

TRUMPET MUSHROOMS, Leeks, Brioche Dumpling, Lemon Nage‍ ‍— 24

SPÄTZLE, Braised Rabbit, Corn, Sweet Peas, Mushrooms — 26

✷

SEARED HALIBUT Artichoke, Root Vegetables, Tomatoes, Basil Jus — 46

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

SHORT RIB “GOULASH” Brioche Dumpling, Peppers, Sour Cream — 44

CHICKEN BREAST Bok Choy, Leek Purée, White 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 — 8

* Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.