DINNER MENU

1/2 DOZEN BEACH BLONDE OYSTERS Shallot Mignonette* — 27

RAINBOW BEETS Walnuts, Blackberries, Blue Cheese, Cassis Sorbet — 25

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

BEEF TARTARE Soft Egg, Caviar, Horseradish, Rye Crisp — 28

FOIE GRAS TERRINE Pear Gelée, Pear Sorbet, Brioche — 31

CELERY ROOT SALAD Apples, Burgundy Truffles — 28

POTATO RÖSTI Smoked Salmon, Capers, Fennel Salad — 28

SMOKED TROUT PALATSCHINKEN Trout Caviar, Sour Cream — 25

✷

SQUASH SOUP Pumpkin Seeds — 18

TRUFFLE SPÄTZLE Celery Root, Burgundy Truffles — 42

PALATSCHINKEN Venison Ragout, Mushrooms, Brussels Sprouts — 34

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ROASTED GOOSE Red Cabbage, Celery Root, Semolina Dumpling — 55

WIENER SCHNITZEL Potato and Cucumber Salad, Lingonberries — 46

VENISON LOIN Wine Kraut, Leek - Potato Purée, White Peppercorn Sauce — 48

BEEF GOULASH Pretzel Dumpling, Peppers, Sour Cream — 45

DUCK BREAST Fennel, Black Rice, Clementines — 48

COD STRUDEL Sauerkraut, Fall Squash, Riesling Sauce — 44

BLACK SEA BASS Brussels Sprouts, Potato Purée, Black Truffle Sauce — 48

SIDES

POTATO PURÉE

SPÄTZLE

CREAMED SPINACH

CUCUMBER & POTATO SALAD

BRUSSELS SPROUTS

RIESLING SAUERKRAUT

RED CABBAGE

— 13 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.