Menus
Menu “Kabinett“
accessible | uncomplicated | pure
Baked curry prawn croustillant
in kataifi dough
*
Lightly cooked golden trout
trout tartare | apple and celery salad | pickled mustard seeds | apple-vinegar-vinaigrette | trout caviar | borage
28
*
Handmade wild mushroom ravioli
spinach | quail egg | porcini-sherry-essence
26
*
Two preparations of Iberico pork
bacon-wrapped fillet and braised cheek
pine nut dumplings | artichoke | beans | tomato jus
43
*
White chocolate and cinnamon blossom curl
pickled spiced plums | nougat ganache | caramelized strudel dough | red wine-plum ice cream
23
*
Petit four
menu price
117
wine pairing
57
Menu “Auslese“
complex | exclusive | exquisite
Baked curry prawn croustillant in kataifi dough
*
Galantine of Alsatian goose liver
marinated in ice wine | black walnut | apricot jelly | pear and mustard confit | walnut brioche
33
*
Ikejime salmon “ceviche style”
leche de tigre | coriander | shallot | sweet potato cream | orange | cucumber | cinnamon blossom
29
*
Scallops sautéed in savory
prawn cap | zucchini | summer flavors | spätlese bergamot beurre blanc
34
*
Steamed Greenland catfish
prawn cap | zucchini | summer flavors | spätlese bergamot beurre blanc
32
*
Saddle of Soonwald venison
nut crust | glazed plums| celeriac purée | savoy cabbage | quark slice | cauliflower mushroom
53
*
Cave-aged Gorgonzola naturale
grappa-vanilla broth | pickled grapes | pumpernickel chips
25
*
“Bellini” champagne foam sphere
blood peach | blackberry sorbet | jellied nectarine-lavender essence
24
*
Petit four
menu price 180
wine pairing 78
TOP-UP’s
incl. 15g baeri caviar with wolffish plus 25
Mini seafood salad – “Philipp Stein’s Signature Dish” plus 17
Steins Traube Classics
Small appetizers
Baked curry prawn croustillant in kataifi dough
2.8 each
Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade
6.3 each (from 2 pcs.)
Starters
Hereford beef tartare
organic fried egg | chive cream | colatura di alici | capers | anchovies
31 | 15g caviar: € 25 extra
Gonsenheimer beetroot marinated in roasted sesame oil
Cucumber-lime salad | miso mayonnaise | teriyaki vinaigrette | garden herbs
26
Intermediate courses
Risotto made with aged Acquerello rice | cooked in pumpkin juice | Fontina cheese | orange zest | Piedmont hazelnuts
27
“Signature Dish Philipp Stein”
Mediterranean seafood salad | lime marinade | legumes | mini peppers | pine nuts | olive | herb oil
31
Lobster foam soup | shrimp-spinach-tortellini | vegetable pearls | Cantaloupe melon
23
Main courses
Australian Angus beef fillet
pepper jus | truffle macaire | savoy cabbage rolls | sautéed porcini mushrooms
61
Pan-fried sole fillet
parsley quinoa | salted lemon | artichoke | tomato cream | calamaretti | champagne velouté
57
For two persons
Boneless poussin chicken “rossini”
goose liver | leaf spinach | Madeira-truffle jus | glazed baby carrots | sauce riche
46 per person
Desserts
“Bellini” champagne foam sphere
blood peach | blackberry sorbet | jellied nectarine-lavender essence
24
White chocolate and cinnamon blossom curl
pickled spiced plums | nougat ganache | caramelized strudel dough | red wine-plum ice cream
23
Cave-aged Gorgonzola naturale
grappa-vanilla broth | pickled grapes | pumpernickel chips
25
Homemade ice cream and sorbets
with different toppings
per scoop 4
Handmade chocolates from the Steins Traube Pâtisserie
2.6 each
Coffee gourmand
Espresso | Americano | Cappuccino
with four homemade chocolates
14