Menus
Menu LÉGÈRE
Baked curry prawn croustillant
in kataifi dough
*
Salad of Finther asparagus
wild prawns | lime | buttermilk | Japanese pepper garden herbs
31
*
Timbale of Breton mussels
whitefish caviar | smoked sion-salmon | root vegetables | saffron velouté
27
*
Fillet of Iberico pork
-roasted in a bread crust-
glazed kohlrabi | mustard seeds | Pata Negra | orange jus
43
*
Marinated Finther strawberries
vanilla meringue | yogurt ice cream | wood sorrel | lemon
24
*
Petit four
menu price
125
wine pairing
61
Menu PRESTIGE
Baked curry prawn croustillant in kataifi dough
*
Galantine of Alsatian goose liver
black walnut | apricot jelly | pear-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
*
Breton plaice
beech mushrooms | chervil beurre blanc | freshwater shrimp | pickled asparagus | cured ham
32
*
Saddle of venison
nut crust | glazed medlar | celery purée | green asparagus | quark slice | chanterelles
53
*
Gruyère
shaved tête de moine | wild garlic buds
mushroom vinegar | mushrooms
25
*
White chocolate crémeux with rhubarb
basil sorbet | poppy seeds | elderberry | raspberry
23
*
Petit four
menu price without caviar with amberjack 180
menu price incl. 15g baeri caviar with amberjack 205
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
Finther asparagus by Sven Schmitt | small wiener schnitzel | hollandaise sauce | parsley potatoes
45
Desserts
White chocolate crémeux with rhubarb
basil sorbet | poppy seeds | elderberry | raspberry
23
Marinated Finther strawberries
vanilla meringue | yogurt ice cream | wood sorrel | lemon
24
Duet of gruyère and 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