Menus
Menu “Kabinett“
accessible | uncomplicated | pure
Baked curry prawn croustillant
in kataifi dough
*
Yellowfin tuna tataki
ponzu marinade | mango mayo | radish salad | sesame | coconut water jelly
29
*
Hokkaido pumpkin, lemongrass and curry foam soup
arctic prawns | seed oil | pickled pumpkin
22
*
Pink-roasted veal “Tafelspitz”
pretzel dumpling | kohlrabi | cipollini | sour-marinated mushrooms | mustard cream jus
45
*
Dark chocolate ring
pickled kumquats | biscuit ganache | pistachio | orange and vanilla ice cream
23
*
Petit four
menu price 119
wine pairing 59
Menu “Auslese“
complex | exclusive | exquisite
Baked curry prawn croustillant in kataifi dough
*
Gâteau of Alsatian goose liver
sweet wine jelly | périgord truffle | xenia pear | piedmont hazelnut | salted butter brioche
35
*
Wild red prawn carpaccio
Thai basil and ginger marinade | buttermilk jelly | orange | cucumber | confit arctic prawns | tapioca
29
*
Pan-seared scallops
roasted cauliflower cream | mint | broccoli tabbouleh | saffron foam
34
*
Steamed grevenhof sturgeon
red cabbage beurre rouge | almond spinach | smoked sturgeon | poverade | sour cream fumet
32 | 51
*
Saddle of Soonwald venison
nut crust | pickled plum | celeriac purée | savoy cabbage roll | quark slice | cauliflower mushroom
54
*
Cave-aged Gorgonzola naturale
grappa-vanilla broth | pickled grapes | pumpernickel chips
25
*
Caramel chocolate opera
quince two ways | cream cheese | honey | pine nuts | bay leaf ice cream
24
*
Petit four
menu price 185
wine pairing 81
TOP-UP’s
incl. 15g baeri caviar with sturgeon 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
33
Lobster foam soup | shrimp-spinach-tortellini | vegetable pearls | Cantaloupe melon
23
Main courses
Australian Angus beef fillet
pepper jus | truffle macaire | savoy cabbage rolls | celery puree | wild mushrooms
61
Pan-seared atlantic monkfish and arctic prawn
cauliflower two ways | lobster jus | spelt | champagne velouté
57
Desserts
Caramel chocolate opera
quince two ways | cream cheese | honey | pine nuts | bay leaf ice cream
24
Dark chocolate ring
pickled kumquats | biscuit ganache | pistachio | orange and vanilla 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