Menus

Menu LÉGÈRE

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 PRESTIGE

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 

* 

Ceviche of Ikejime salmon 
leche de tigre | coriander | shallot | sweet potato cream | orange | cucumber | cinnamon blossom 
29 

* 

Tristan da Cunha langoustine 
pan-seared in Caribbean spices | papaya-mango salad | shellfish bisque 
34 

* 

Steamed Greenland catfish 
scallop cap | zucchini | summer flavors | spätlese bergamot beurre blanc 
32 

* 

Saddle of Soonwald venison 
nut crust | glazed apricot | celery purée | savoy cabbage | quark slice | chanterelles 
53 

* 

Gruyère 
shaved tête de moine | wild garlic buds | mushroom vinegar | mushrooms 
25 

* 

Sweet cherry gâteau 
lavender | lemon thyme | milk chocolate | almonds | sour cherry sorbet 
24

*
Petit four

menu price
180
incl. 15g baeri caviar with catfish plus 25 

wine pairing
78 

If you change the menu, we’ll charge €5 plus the price difference to the alternative course. Vegan menus available by advance order only.

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

Sweet cherry gâteau 
lavender | lemon thyme | milk chocolate | almonds | sour cherry sorbet 

24

Light fruit salad made with Finther summer fruits
gelled elderflower buttermilk | herb granite | wildflowers | limoncello

23

Gruyère 
shaved tête de moine | wild garlic buds | mushroom vinegar | mushrooms 

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