Evening menu
Green pea cream soup
mint foam | beetroot falafel
11.50
or
Tempura prawn with mango vinaigrette
coriander | roasted asparagus
15.00
Piccata from the cutter plaice
leek | tomato | new potatoes | smoked shrimps
33.50
or
Variation of guinea fowl - roulade & breast-
Cauliflower ‘Polonaise’ - roasted | butter crumbs | egg | lemon zest -
ramson farce | cherry tomatoes | Risotto Venere
33.50
Caramelised white asparagus
strawberries | sweet woodruff
12.50
2 course menu 45.00
3 course menu 56.00
Oysters - Fines de Claire Nr. 2 v. David Hervé -
marinated shallots | coastal butter crostini
24.00 ½ dozen
42.00 1 dozen
Spaghetti Vongole
Venus- & blue-shell clams | white wine | garlic | chilli | pikeperch bottarga
24.00
½ pound of Beelitz asparagus from Jacobshof - regional -
baby potatoes | nut butter hollandaise
24.00
+ rosemary ham
8.00
+ roasted fillet of Faroe salmon
12.00
+ small Wiener Schnitzel - Brandenburg veal -
16.00
Rump steak - 3 months dry aged -
shallots | mushrooms | herb potato mousseline | sauce choron
36.00
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 | fresh mint -
9.20
Grapefruit Sprizz - Prosecco | Campari | Martini rosso | Pink Grapefruit | rosemary -
11.50
Canonita Sprizz - Prosecco de Veneto | Canonita de Mallorca | Soda | Orange -
9.20
Moscow Mule - Vodka | Spicy Ginger Ale | Lime Juice | cucumber -
10.00
Espresso Martini - Vodka | Kahlua | espresso -
11.50
Lyre's Amalfi Sprizz Alcohol-free - Lyre's Italian Sprizz | Th. Henry tonic | orange -
9.20
