DINNER MENU

1/2 DOZEN EAST COAST OYSTERS Shallot Mignonette* — 24

YELLOWFIN TUNA CRUDO Cucumbers, Shallots, Tomatoes, Cilantro — 25

SMOKED SALMON, Potato Rösti, Fennel, Dill, Crème Fraiche — 25

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

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

HAND CUT TARTARE Soft Egg, Rye Crisp — 25

FOIE GRAS TERRINE Pear Gelée, Toasted Brioche — 28

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BUTTERNUT SQUASH SOUP Pumpkin Seeds — 16

RABBIT SPÄTZLE Sweet Corn, Carrots, Mushrooms, Parsley — 25

IDAHO TROUT White Cabbage Salad, Toasted Hazelnuts — 25

TRUMPET MUSHROOMS Chives, Semolina Dumpling — 24

VENISON CRÉPE Brussels Sprouts, Peppercorn Jus — 25

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CRISPY COD STRUDEL Young Carrots, Spinach, Riesling Nage — 39

HALIBUT Roasted Red Peppers, Mushrooms, Black Rice — 45

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

SHORT RIB GOULASH Roasted Pepper & Onion, Spätzle, Crème Fraiche — 44

DUCK BREAST Red Cabbage, Eggplant, Semolina Dumpling — 45

VENISON MEDALLIONS Brussels Sprouts, Roasted Squash, Blueberries — 46

CHICKEN BREAST Green Beans, Leek Purée, White Peppercorn Sauce — 38

SIDES

FINGERLING POTATO PURÉE

HERBED SPÄTZLE

CREAMED SPINACH

GREEN BEANS, DILL

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.