Evening menu
Potato - leek cream soup
grilled prawn | ramson oil
12.50
or
Salad of green and white asparagus
marinated rhubarb | finger lime vinaigrette | granola | wild herbs - vegan -
15.00
Grilled Wagyu beef chuck tenderloin -medium -
Béarnaise sauce | wild broccoli | fried potato biscuit
34.00
or
Pan-fried fillet of Atlantic croaker
Citrus fruit Vierge | artichoke cream | green asparagus
34.00
Coconut Panna cotta
fermented blueberries | blueberry sorbet | cocoa crumble
12.50
2 course menu 45.00
3 course menu 56.00
Oysters - Irish Oysri No. 2 -
marinated shallots | lemon | herb baguette
14.00 3 pcs
24.00 ½ dozen
Hima trout carpaccio - Sognefjord Norway - | apple and celery broth
marinated green celery | pickled Granny Smith apples | dill oil
19.00
Beef tartare 150 g
cured egg yolk | Julienne fries | truffle mayonnaise
22.00
Gyoza stuffed with Iberico pork belly
homemade kimchi | cucumber and ginger salad | Shiso cress
21.00
Linguine Vongole
Venus clams & mussels | root vegetables | white wine | tarragon
26.00
White asparagus from Beelitz - regional -
parsley triplets | Homemade nut butter Hollandaise
24.00
+ Rosemary ham from the Havelland Apple pig
8.00
+ + roasted fillet of Loch Duart salmon - Scotland -
12.00
+ Tournedos of beef fillet
14.00
+ small Wiener Schnitzel
16.00
French cheese variation
caramelised nuts | pear chutney
- Fougerus | Munster | Comtè | Morbier | Reblochon -
3 varieties | 14.00
5 varieties | 18.00
Limoncello Sprizz - Prosecco de Veneto | Limoncello | Soda | mint -
9.80
Espresso Martini - Vodka | Kahlua | espresso -
11.50
Grapefruit Sprizz - Prosecco | Campari | Martini rosso | Pink Grapefruit | rosemary -
11.50
Lyre's Amalfi Sprizz Alcohol-free - Lyre's Italian Sprizz | Th. Henry tonic | orange -
9.80
