Valentine’s Menu

Baked curry shrimp croustillant
in kataifi dough

Goose liver galantine
black walnut | Perigord truffle | apricot jelly | brioche | two types of apple

Italian Baeri caviar
lightly jellied oxtail essence | crème fraîche | chives

Lobster foam soup
handmade shrimp tortellini | vegetable pearls

Norwegian scallops
beetroot | cream cheese | quinoa | champagne foam

Tyrolean veal fillet wrapped in bacon
parsley barley | red wine shallots | braised carrots

Melted Vacherin Mont d’Or
pear and mustard confit | caramelized hazelnuts | porcini mushroom powder

White chocolate and raspberry heart to share
basil sorbet | coconut ganache | lemon zest

Petit four

Menu price

195
-Water incl.-

Menu start:

6:30 pm

Reservations by phone or email to alina.stein@steins-traube.de.