Shristmas Menu

25th & 26th of December

Baked curry prawn croustillant
in kataifi dough

*

Gâteau of alsatian goose liver
beerenauslese gelée | Finther spiced apple | périgord truffle | pecan brioche

*

Raviolo of scallops and root vegetables
almond spinach | saffron foam | north sea shrimp | bouchot mussels

*

Pan-seared tail of tristan lobster
pointed cabbage | dried apricot | pumpkin mash | intense shellfish bisque

*

Two types of soonwald venison
loin with a nut crust and braised shoulder
porcini potato croquettes | jerusalem artichoke purée | broccoli | wild blueberry jus

*

Gâteau of lubeca chocolate and gingerbread
poached williams pear | cardamom ganache | rumtopf fruit ice cream

*

Petits Fours

€170 per person

imperial caviar as an addition to the scallop: 15 g for €25

We serve the complete menu only. Individual courses cannot be selected. A vegetarian menu alternative is available; a vegan alternative is not. Individual components may vary.

Due to high demand, we recommend making your reservation well in advance, by telephone at +49 6131 40249 or by email at alina.stein@steins-traube.de.