Menus
Menu “Kabinett“
accessible | uncomplicated | pure
Baked curry prawn croustillant
in kataifi dough
*
Burrata di Bufala
mango-passion fruit gazpacho | garden cucumber | tomato cream | basil | yellow bell pepper | olive oil
27
*
Red wild prawns
in lime-pine nut vinaigrette | romaine lettuce | yogurt | cilantro | salted lemon | pink pepper
29
*
Breast of Label Rouge black-feathered chicken
drumstick praline | parsley root | pecan nougat | romanesco | blackcurrant jus
43
*
Light fruit salad made with Finther summer fruits
gelled elderflower buttermilk | herb granite | wildflowers | limoncello
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
Carpaccio of red wild prawn
lime marinade | bourride mayo | fennel | confit shrimp | pink grapefruit
31
Intermediate courses
Lentil and vegetable curry | tamarind | curry leaves | thai basil oil | coconut water-lime-foam
27
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
asparagus ragout | pepper jus | truffle macaire | brussels sprout leaves
61
Pan-fried sole fillet
parsley quinoa | salted lemon | artichoke | tomato cream | calamaretti | champagne velouté
57
For two or more people
Provençal stew with Atlantic fish and seafood
Saffron | Tomato | Risoni | Fennel | Crostini with shrimp tartare and bourride mayo
51 per person
Desserts
“Bellini” champagne foam sphere
blood peach | blackberry sorbet | jellied nectarine-lavender essence
24
Light fruit salad made with Finther summer fruits
gelled elderflower buttermilk | herb granite | wildflowers | limoncello
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